Sorakkai Saggubiyyam Payasam or Lauki Sabudana Kheer is a delicious Indian Sweet made during Festivals. This is made with Lauki and Sago in a creamy milk base.
For the Navratri Day 7, I wanted to make another payasam and Amma suggested a halwa with Lauki. I said Lauki Halwa is already done. Then she talked about Sago Payasam, I said I have already done her famous Saggubiyyam Payasama. So we finalized to Lauki Payasam and mixing in Sago in it.
That’s how I ended up with a delicious pasayam that not many guessed had lauki in it. I took it for my colleagues, and everybody loved it too.
Sorakkai Saggubiyyam Payasam ~ Day 7
1 cup Bottle Gourd / Sorakkai / Lauki
2 tsp Ghee
1/2 cup Sago
1 cup Water
3 tbsp Condensed Milk
1/2 cup Milk
2 tbsp Coconut, grated
2 tbsp Mixed Nuts
Soak the Sago for 30 mins.
In an sauce pan, bring the water to a boil, and cook the sago till soft and done.
In a nonstick pan, heat the ghee and roast the grated bottle gourd for 5 to 7 mins till it is done.
Add the milk to the lauki and simmer till it is cooked.
Add the cooked sago along with water and simmer together.
Now add the condensed milk, grated coconut and combine everything well.
If the consistency is fine, you can add mixed nuts, else add some more milk as requried.
Offer as Neivedyam and partake.