Home >> Recipes >> Latest
By Swasthi on July 12, 2022, Comments, Jump to Recipe
Saggubiyyam payasam recipe with step by step photos – Saggubiyyam is the telugu name to tapioca pearls or sago. This saggubiyyam payasam is one of the easiest puddings or payasam made with topioca pearls, jaggery, cardamom powder and milk.
Tapioca pearls are known as sabudana in hindi, javvarisi in tamil & sago in general. These are very high in carbohydrates and lacks other nutrients. So these are cooked to various dishes with nutritious ingredients like milk, peanuts, potatoes etc.
Due to the high carbs saggubiyyam is said to boost the energy instantly. It is also considered a summer food as it keeps the body cool and soothes the stomach. Many ayurvedic experts suggest this to beat the heat and dehydration.
Saggubiyyam payasam can also be prepared using little moong dal and rock sugar which helps to beat the summer heat.
I made this payasam with palm jaggery if you want to make it with sugar you can just skip making the jaggery syrup. Then add the sugar once the saggubiyyam is cooked through.
But the payasam made with jaggery always tastes the best and is preferred to offer God.
Most people offer saggubiyyam payasam to the gods during puja. Some women also add it to semiya payasam and some to rice payasam. But I personally do not use it for naivedyam as these are heavily processed.
Similar Andhra recipes,
Pesarattu
Gutti vankaya
Tomato pappu
Dibba rotti
How to Make Saggubiyyam Payasam
1. If your jaggery/ palm jaggery is clean or you prefer to use sugar you can skip this step. But if you are unsure whether clean or not, melt it in a hot pot with just little hot water. Filter it through a coffee strainer, boil it until it reaches a thick consistency. Set this aside to cool. To cool this, i transfer to a wide bowl and cool it inside a bowl of cold water.
2. Wash and cook half cup sago in 1.5 cups of water till they are cooked and look transparent. You can also use a handful of pesara pappu or moong dal to this. Make sure pappu/ dal is cooked well.
3. Add 1 cup milk and cook on a medium flame. Keep stirring.
4. The payasam turns thick and sago is cooked completely.
5. Add cardamom powder / elaichi powder. Cook for a while.
6. Add the cooled and thickened jaggery syrup or sugar. Stir and switch off. Cooking further may curdle the payasam.
7. Add ghee to a hot pan. Roast nuts and raisins until golden.
Pour this to the payasam.
Offer to god or enjoy with your family.
Related Recipes
Rice Payasam (Par...
Pesarattu recipe
Gutti vankaya cur...
Tomato Pappu Reci...
Dibba Rotti Recip...
Semiya Payasam Re...
Saggubiyyam payasam
saggubiyyam payasam is a pudding made with tapioca pearls, jaggery and milk. It is a traditional dessert from the andhra cuisine and is most often made during festivals.
Print Recipe Pin Recipe
Jump to Comments
For best results follow the step-by-step photos above the recipe card
Prep Time1 minute minute
Cook Time18 minutes minutes
Total Time19 minutes minutes
Servings3
AuthorSwasthi
Ingredients (US cup = 240ml )
- ½ cup saggubiyyam or Tapioca pearls
- 1½ cups water
- 1 cup milk
- ¼ cup jaggery (bellam) (or palm jaggery or sugar)
- 1 pinch cardamom powder or elaichi powder
- 1 tablespoon ghee
- 4 cashews
- 4 raisins
Instructions
Grate the jaggery and add it to a pan with 3 to 4 tbsps water. Heat it until the jaggery dissolves. Place a filter over a glass and pass the jaggery syrup through it. Rinse the pot and add back the jaggery syrup to it. Boil this until the syrup thickens a bit. Cool this completely and set aside.
Add saggubiyyam to another pot and rinse them well twice. Pour1½ cups water and cook them until they turn transparent. You can also bite them and check they must be fully cooked and not be hard inside. If needed add more water and keep stirring until done.
Pour milk and cook until it thickens. Stir in the cardamom powder and cooled jaggery syrup. Do not pour hot jaggery syrup to the cooked saggubiyyam otherwise the payasam will curdle completely.
Heat 1 tablespoon ghee in a small pan. Add split cashews and fry until they turn lightly golden. Then stir in the raisins and fry until they turn plump. Pour this to the saggubiyyam payasam.
Always cool the foods before offering to god. Sagubiyyam payasam is served after cooling completely to have the cooling effects on the body.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
Nutrition Facts
Saggubiyyam payasam
Amount Per Serving
Calories 267Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 42mg2%
Potassium 120mg3%
Carbohydrates 44g15%
Sugar 21g23%
Protein 3g6%
Vitamin A 130IU3%
Calcium 106mg11%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!
© Swasthi’s Recipes
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
Follow Swasthi’s Recipes
Comments
25 Comments
Inline Feedbacks
View all comments
Ameeroon Shaik
January 19, 2020 2:44 am
Hi Swathi ,
I tried this recipe at home but after the sago got cooked i added milk and it got curdle …i don’t what i mistook here ..
Reply
swasthi
Reply to Ameeroon Shaik
January 19, 2020 3:36 am
Hi Ameeroon,
Payasam can get curdled if the jaggery syrup is hot or if you cook after adding the jaggery syrup.
But if your’s got curdled even without the addition of jaggery, it means the milk already went bad (may be beyond the shelf life)
Reply
Vahini Manohar
April 2, 2016 6:06 am
So, Jaggery have to cool down then we have mix with the sabudana. Further we have to stop the cooking to avoid curdle.
Reply
swasthi
Reply to Vahini Manohar
April 2, 2016 3:49 pm
Yes vahini, This is the way we make at home.
Reply
Madhavi
June 2, 2015 3:21 am
Hi swasthi! Tried this in the morning and came out very well. I added some almond paste also as i was feeding to my baby. Hope i can do that. Also as was in a hurry i couldn’t consume it. Can we refridgerate it and consume in the evening? Please advise. Thank you.
Reply
swasthi
Reply to Madhavi
June 2, 2015 3:32 am
yes you can use almond paste. You can refrigerate it. If you have used jaggery, it may curdle when you reheat it.
Reply
Madhavi
Reply to swasthi
June 2, 2015 4:02 am
Thank u so much. I have used organic sugar.
Reply
Ruxana Gafoor
March 28, 2013 3:17 am
such a yummy payasam dear …lovely clicks
Reply
Sona S
March 28, 2013 1:30 am
tasty kheer, and nice clicks.
Reply
Suja Manoj
March 27, 2013 10:14 pm
Healthy payasam,looks so yummy..
Reply
Shailaja Reddy
March 27, 2013 6:06 pm
Lovely and tasty payasam.
Reply
Nithya Naveen
March 27, 2013 3:38 pm
I love this payasam
Reply
Nabanita Das
March 27, 2013 3:16 pm
Tasty kheer and awesome clicks…
Reply
PT
March 27, 2013 1:30 pm
beautiful glass swasthi.. this drink is definitely needed to beat chennais hot summer..
Reply
Kitchen Queen
March 27, 2013 1:27 pm
delicious one, love your tall glass.
Reply
Priya Suresh
March 27, 2013 12:55 pm
Very refreshing kheer i must say,love the addition of sabja seeds.
Reply
Madhavi K
March 27, 2013 12:50 pm
Looks so good! Loved the last picture.
Reply
Premalatha Aravindhan
March 27, 2013 12:02 pm
Delicious and my fav one…
Reply
Amrita Vishal
March 27, 2013 11:34 am
Love the variety of recipes you have…this looks so tempting
Reply
Kaveri Venkatesh
March 27, 2013 11:16 am
Addition of sabja seeds sounds interesting…Lovely payasam
Reply
Kalpana Sareesh
March 27, 2013 11:02 am
good one..
Reply
Navaneetham Krishnan
March 27, 2013 10:38 am
This is lovely, more flavors and ingredients compared to our local version of honey dew melon sago. Certainly refreshing and soothing.
Reply
Phong Hong
March 27, 2013 10:34 am
Very nice drink! I like sago in desserts.
Reply
Meena Selvakumaran
March 27, 2013 10:07 am
one refreshing drink,with all healthy ingredient….
Reply
Rafeeda AR
March 27, 2013 8:47 am
i looove sago payasam… urs looks delicious… 🙂
Reply