11 April, 2017


Posted in : PAYASA/KHEER on by : Divya Suresh

One more yummy nutritious Payasa/Kheer recipe. I have written earlier, about the goodness, health benefits etc of including Sago/sabbakki/sabudana in our diet, so now I’m continuing with my payasa/kheer recipe. I never cook sago in pressure cooker, but I always cook it in a open vessel. Below is my method of making Sago/Sabbakki/Sabudana Payasa/Kheer

     Ingredients : 

  • Sago/Sabbakki – 1/2 cup
  • Milk – 1/2 to 1 cup OR use according to the desired consistency
  • Sugar – 4 tbsp (adjust)
  • Ghee – 1 tbsp
  • Cashew nuts, Almonds & Raisins – 1 tbsp each (adjust)
  • Saffron strands – 1/4 tsp soaked in 1 tbsp of warm milk
  • Cardamom Powder – 1/8 tsp
  • Water- 2 to 3 cups


  • Heat water in a vessel, when it comes to boil add sago/sabbakki/sabudana and stir well
  • Keep stirring in between so that it won’t stick to the bottom of the vessel and continue till sago/sabbakki is cooked well
  • Mean while heat 1 tbsp ghee and fry cashew nuts, almonds and raisins till light golden
  • Now add sugar, soaked saffron, fried nuts and cardamom powder and stir well once and turn off the heat
  • Cover it with a lid and let it sit for 5 minutes
  • Then add Milk and Sago/Sabbakki/Sabudana payasa/Kheer is ready to serve.