Sabudana kheer | sago Saggubiyyam payasam | navratri fast recipe|tapioca milk pudding

As navratri season is in full swing posting a kheer or payasam recipe made with sabudana.sabudana kheer is made during navratri festival
Tapioca is known  as Sabudana'  in hindi and marathi , 'Saggubiyyam' in Telugu and 'Sabbakki' in Kannada and 'Javvarisi' in Tamil
sago can be eaten during fasting days .

Ingredients:

 1 Cup Sabudana/ Sago /tapioca pearls

 5 Cup Milk

 1/3 Cup Condensed Milk (see tip 1 and 2)

 1/2 Tsp. Cardamom Powder

 Few Saffron strands 

 Sugar  as per taste

 1 Tbsp. Ghee

 1 cup water

Dryfruits (Almonds, cashews and pistachios)

  

 

method:

1.Heat milk in a deep kadhai  on low flame and cook until to half. keep stirring in between in order to avoid burning
2.Heat the ghee in pan and shallow fry the cashews and almonds. Drain and keep aside.Soak the saffron in two tbsp milk.

  

3.Add sago to the remaining ghee and fry for 1-2 mins.Add  and cook till the sago turns transparent and soft  about 3-4 mins.

 

4.remove from fire and drain extra water .Now place pan back on gas ,add the thick boiled milk and reduce the flame and cook until it gets a boil .

5 Add sugar and mix gently till it dissolves and let it continue cooking over low flame to avoid curdling of milk.Add condense milk and cook until the kheer thickened. 

  

6.lastly add saffron milk, cardamom powder and roasted nuts, mix well.

  

7Remove from the heat and garnish with chopped nuts. Serve hot or chilled sabudana kheer or sago payasam.

 

Tip:

1. If you are not using  condensed milk  increase amount of sugar accordingly
2. You can add mawa or khoya instead of condensed milk for thick consistency.
3.  Adding saffron strands is optional in the recipe
4. Adjust the sugar quantity as per taste.
5. Cook sago kheer  over low flame to avoid curdling of milk