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Saturday, August 10, 2013

Sabudana(Sabbakki) Payasa

1.5 cups of Sago Pearls / Sabudana / Sabbakki
1.5 cups Sugar
2.5 - 3 cups fresh/frozen Coconut or 2.5 cups Coconut Milk
1.5 - 2 tsp broken Cashew nuts
1.5 tsp Raisins
3 - 4 Cardamoms
Pinch of Salt (optional)


Put sago pearls in a heavy bottomed vessel and fry them in low/medium flame for about 5-8 mins.

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 4-5 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk in a vessel and bring it to boil. Add sago pearls and cook them well by covering a lid. Add sugar, pinch of salt and bring them to boil.
Put 1 tsp ghee in a pan and heat. Add broken cashew nuts, raisins and fry them in medium flame until they turn light golden in color.

Add the coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom seeds, fried cashew nuts, raisins and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving. Serve hot or chilled.