11 April, 2017
Sabbakki Payasa | Sago dessert |Sabudana Kheer|
One more yummy nutritious Payasa/Kheer recipe. I have written earlier also, 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 : measuring cup used – 200 ml
- 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
PROCEDURE :
- 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.
