This recipe is a quick and delicious sweet dish perfect for festival offerings (Naivedya) or as a fasting food.
It can be prepared in just about 10 minutes if the sago is pre-soaked.
Preparation Details
Prep time: 10 minutes (after soaking)
Serving: Ideal for fasting (Upavasa) or celebrations
Ingredients
Sabbakki (Sago/Tapioca Pearls): 1/4 cup
Milk: 3 cups
Sugar: To taste (can be replaced with jaggery)
Cardamom Powder: For flavor
Ghee: For frying nuts
Dry Fruits: Cashews and Almonds (Raisins optional)
Step-by-Step Instructions
1. Soaking the Sago
For the best results, soak the sago pearls overnight. This allows them to cook directly in the milk very quickly.
Tip: If you only soak them for an hour, boil them in a little water first before adding milk to ensure they soften properly.
2. Boiling the Milk and Sago
Take 3 cups of milk for every 1/4 cup of sago pearls.
Once the milk comes to a boil, add the soaked sago.
Cook on medium flame for 5 to 6 minutes. Stir occasionally to prevent sticking.
Continue cooking until the sago pearls become completely transparent.
3. Adding Sweetener and Flavor
Add sugar according to your taste. Cook for another 2 minutes until the sugar dissolves completely.
Note: If you prefer using jaggery, turn off the gas before adding it to prevent the milk from curdling.
Add cardamom powder at the very end for the best aroma and mix well.
4. Tempering (Tadka)
In a small pan, heat a little ghee.
Fry cashews and almonds until golden brown and add them to the payasa.
(Optional) You can also add raisins if you like.
Serving
The Sabbakki Payasa is now ready. It can be enjoyed hot or cold.
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.