Sabudana Payasam (Sweet Pudding)

Posted on Updated on


picture-242

Sabudana as you know has versatile uses. We prepare sweet pudding in combination with split greengram dal, Bengalgram dal, Vermicelli and also with Basumathi rice. This pudding is very popular even to this day for most of the functions. It is easy to prepare and tastes great !

What you need to have:

1. Sabudana (Sagu) – 1 Cup

2. Basumati rice – 1 Cup

3. Sugar – 1 and 1/2 Cup

4. Milk – 4 Cup

5. Cashews – 1/2 Cup

6. Kishmish – 1/2 Cup

7. Saffron strands – A few

8. Cardamom – 4-5

9. Pure ghee – 2-3 Teaspoon

picture-093 Ingredients of sweet Sabudana pudding

What you do with what you have:

1. Place a broad based bowl on medium flame and add 1 teaspoons ghee in it. On melting add Sabudana to it and keep frying for about 5 minutes till it properly warms up. Transfer it to another bowl.

2. In the same bowl add one more spoon of ghee and fry Basumati rice and keep frying till it is also warmed up.

picture-098 Warmed up Sabudana & Basumati rice

3. Transfer both sabudana and Basumati rice, cashews to pressure cooker. Add 6 glasses of water and cook as usual till done.

picture-099 Cooked Basumati rice & Sabudana mix

4. On being cooked and the pressure being released , just transfer it to a broad based vessel and add required quantity of sugar and kishmish to it and put it on medium flame stirring continuously bring it to boil.

5. Dissolve saffron strands in a little warm milk and add it to the dish. Peal and powder cardamom and add it too. Lastly add desired quantity of milk and bring it to boil on a low flame stirring continuously, else it will get burnt.

You are done. I typically have some of it warm. Rest of it I serve chilled the next morning with milk and sugar.

picture-242 Ready to serve Sabudana sweet pudding

4 thoughts on “Sabudana Payasam (Sweet Pudding)

    Aparna Rao said:
    April 30, 2009 at 1:32 pm

    Thanks for the recipe, I like sabakki payasa very much I Will try your method.

    prathibalrao responded:
    April 30, 2009 at 1:37 pm

    Hi Aparna,

    Do try this recipe nd lemme know.

    supriya pai said:
    February 5, 2011 at 2:01 pm

    Prathiba Mai,

    I tried this recipe last week. It was good and we enjoyed it, but I think I messed up a little on the milk-water proportion and added too much water. I couldn’t get the nice evaporated milk flavor I like. I will probably add condensed or evaporated milk next time – would it make sense to boil the rice/sabu in milk instead of water?…and I added lavang because my husband was in the kitchen when I was making it and he thought it was important that he contribute something to it🙂

      prathibalrao responded:
      February 5, 2011 at 2:26 pm

      Hi Supriya pai,

      I never cook it in milk. The reason being that later on u ought to add milk to it and you can not bring it to boil etc., if you cook it in milk only. Not only that it makes the dish very rich. If you wish to cook it in milk you can do that. But later on while bringing it to boil adding sugar etc you should be very careful, else it will catch the bottom of the vessel and burn the dish. It is up to you. Instead like me u can use good life (Thick milk) to avoid all these complications

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s