Saggubiyam Payasam ~ Sago Porridge!

Well I guess this saggubiyyam payasam finally had to come out today. I have procrastinated this post for almost more than a year and finally today I have been so held up with things that I couldn’t anything new for the last day of the Marathon. All the members were keen on posting a sweet and I can’t be the only spoil sport. So this Payasam, which had been in draft finally got life!

Sagubiyam or Sago or sabudan, is something that Amma makes a payasam very frequently. I have never cooked with it. All the time, it has always been Amma who makes a payasam with it. I always love to chew on the sago while eating the payasam.

Will the picture may not be so classic, maybe I will cook it again and change but for now, I am happy that this makes the grand finale of this non stop running for the Marathon. This one month has been a good experience knowing all the new bloggers through this marathon. It has been hectic because I had to literally cook new dishes for all the posts as I had finally decided to do on weekly theme. But how ironical that for the final day I couldn’t cook any new ones. Anyway I am not very keen on sweets, so this payasam with lots of childhood memories, makes it a fitting one!

I must thank DK for inviting me for this Marathon. To the Marathon runners, its been great knowing you all! Though I couldn’t drop in to comment on all your posts, I did manage to read most of them. Will read them again in leisure and enjoy. But you girls have done a great job! So many wonderful dishes.

Do remember that Rice Mela ends on Nov 30th, so do rush with your entries. I will be doing a round up by the second week of December!

Ingredients Needed:

Sago – 1 cup
Milk – 2 & 1/2 cup
Sugar 0 1 & 1/2 cup
Cardamom a pinch
Nuts for garnish.
Water – 1 cup

Method to prepare:

Wash and boil the sago in water. Drain. Then heat a thick bottom pan with milk, When it boils up, add sugar. Allow it to melt.

Once its all melted, add the cooked sago. Simmer for 15 mins. Add cardamom and remove after 5 mins.

Serve hot!

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Saggubiyam Payasam ~ Sago Porridge!
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23 comments

  1. This is one simple foolproof method to cook sago,the khicdi and sabudana wadas do not always come out well.My father loves this KHEER more than the usual vermicilli kheer.So this kheer made me nostalgic too(gr8 mind thinks alike he he he)

  2. Great job with the marathon. I am breathless for you!!
    I’ve always loved sago payasam, only, I never dared tried to make it as I was sure it would turn into a slimy mess. Perhaps I should just go ahead and do it.

  3. Hi Srivalli, thanks for accepting my entry dear.
    N I love Sabudana kheer…till before marriage thats the only way I had sago :-p
    Also, now u r being officially followed…uh..i mean ur blog! lol

  4. hi ur porridge looks soooooo yummy. but i remember my mumma used to put sabudana in water and keep it overnight so taht it gets soft, i believe. why didnt u do so….i mean is the both way right or wt..thanx in advance

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