Sabudana Payasa (Sago kheer/pudding) step-by-step recipe with photos.
Like sabudana khichdi, this too is a fasting food. This creamy dessert is very simple to make and is ready in less than 20 minutes. I use the smaller variety of sabudana to make this dish, however, both small and big pearls tastes good.
Sabudana is a form of tapioca, also called cassava root. Sabudana is the starch extracted from the cassava roots. It is a very popular vrat/upvas food (or fasting food). Many dishes are made with sabudana during Navratri fasting. Sabudana is high in starch and so is suitable during vrat/upvas. These delicious pearls are a great substitute for gluten too.
Creamy sabudana pearls flavoured with cardamom and saffron plays music to your tastebuds. Try this gluten-free dessert with sabudana khichdi for a complete meal.
For a variation, try vegan mango sago pudding.
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Sabudana Payasa (Sago kheer/pudding) step-by-step recipe with photos
1. Fry sabudana in ghee for a few minutes
2. Boil sabudana in water until they are soft and slightly translucent
3. Add milk and boil until sabudana is completely done
4. Add cardamom powder to it
5. Add saffron and fried cashew and raisins