Easy Sago Payasam Recipe – Traditional Indian Tapioca Pudding

Last Updated on 2 months by Neha Deshmukh

Easy Sago Payasam Recipe – Traditional Indian Tapioca Pudding

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Sago Payasam, also known as Sabudana Kheer. It’s a classic Indian dessert, and honestly, it’s one of the first things I learned to make when I started exploring my grandma’s recipes. It’s comforting, subtly sweet, and perfect for festivals or just a cozy evening treat. Let’s get cooking!

Why You’ll Love This Recipe

This Sago Payasam is incredibly easy to make, even if you’re new to Indian desserts. It requires just a handful of ingredients and minimal effort. Plus, it’s naturally vegetarian and can easily be adapted to be vegan or gluten-free (more on that later!). It’s a guaranteed crowd-pleaser, and the creamy texture is just divine.

Ingredients

Here’s what you’ll need to make this delightful payasam:

• 0.5 cup sago (javvarisi) – about 125g
• 1.5 cups water – about 360ml
• 2 cups full-fat milk – about 480ml
• 0.5 cup sugar – about 100g (adjust to taste)
• 1 tablespoon ghee – about 15ml
• 1 tablespoon cashews – about 15g
• 1 tablespoon raisins – about 15g
• 0.25 teaspoon cardamom powder – about 1.25g

Ingredient Notes

Let’s talk about these ingredients for a sec – a few little tips can make all the difference!

Sago (Javvarisi) – Types and Soaking

Sago, or javvarisi as we call it in Tamil, comes in small and large pearl sizes. I prefer the smaller pearls for payasam as they cook more evenly and give a smoother texture. Soaking the sago for at least an hour (or even overnight!) is optional, but highly recommended. It reduces the cooking time and ensures the pearls become beautifully translucent.

Full-Fat Milk – The Key to Creaminess

Don’t skimp on the milk! Full-fat milk really is the key to a rich and creamy payasam. It adds a lovely depth of flavor that lighter milks just can’t match.

Ghee – Traditional Flavor and Aroma

Ghee, clarified butter, is a staple in Indian cooking. It adds a unique nutty aroma and flavor that’s just irreplaceable. If you’re not familiar with ghee, it’s worth seeking out – it elevates the whole dish.

Cardamom – The Queen of Indian Spices

Cardamom powder is the secret ingredient that ties everything together. A little goes a long way, so don’t overdo it! It adds a warm, fragrant note that’s so characteristic of Indian desserts.

Step-By-Step Instructions

Alright, let’s get down to making the payasam!

1. First, rinse ½ cup of sago pearls under cold water. Then, soak them in water for about an hour. This step isn’t mandatory, but trust me, it makes a difference! Drain the sago well after soaking.
2. In a pan, bring 1.5 cups of water to a boil. Add the drained sago and cook for about 10 minutes, stirring occasionally. You’ll notice the pearls start to become translucent – that’s what we want!
3. Pour in 2 cups of boiled milk into the cooked sago. Mix well and let it simmer for another 10 minutes, stirring frequently to prevent sticking.
4. Now, add ½ cup of sugar and stir until it dissolves completely. Continue to cook until the payasam thickens slightly.
5. While the payasam is simmering, let’s make the garnish. In a separate small pan, heat 1 tablespoon of ghee. Add 1 tablespoon of cashews and fry until they turn golden brown. Then, add 1 tablespoon of raisins and fry until they plump up.
6. Add the fried cashews, raisins, and ¼ teaspoon of cardamom powder to the payasam. Give it a good mix and remove from heat.
7. Serve warm or chilled, and if you’re feeling fancy, garnish with a few extra nuts!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Sago Payasam:

Achieving the Perfect Sago Texture

The key is to cook the sago until it’s translucent but still has a slight chewiness. Overcooking will make it mushy, and undercooking will leave it hard.

Preventing Payasam from Sticking

Payasam tends to stick to the bottom of the pan. Stirring frequently, especially during the simmering stages, is crucial. Using a heavy-bottomed pan also helps.

Adjusting Sweetness Levels

Everyone has a different sweet tooth! Feel free to adjust the amount of sugar to your liking. Start with ½ cup and add more if needed, tasting as you go.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Sago Payasam: My friend Priya makes a fantastic vegan version using coconut milk instead of dairy milk and replacing ghee with coconut oil. It’s equally delicious!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Spice Level – Adding a Hint of Saffron: A pinch of saffron strands soaked in a tablespoon of warm milk adds a beautiful color and subtle flavor. My mom always adds this for special occasions.
• Festival Adaptations – Pongal & Onam Special: During Pongal and Onam, we often add a bit of grated coconut to the payasam for an extra festive touch.

Serving Suggestions

Sago Payasam is wonderful on its own, but it also pairs beautifully with other Indian dishes. It’s often served as part of a larger festive meal. A simple side of fruit or a sprinkle of chopped nuts adds a nice finishing touch.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it cools, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

What is Sago and where does it come from?

Sago comes from the starch extracted from the pith of sago palm stems. It’s a popular ingredient in many Asian cuisines.

Can I use low-fat milk in this recipe?

You can, but the payasam won’t be as creamy or flavorful. I really recommend using full-fat milk for the best results.

How do I know when the sago is cooked perfectly?

The sago pearls should be translucent with a slight chewiness. They shouldn’t be hard or mushy.

Can I make this payasam ahead of time?

Yes, you can! It actually tastes even better after it’s had a chance to sit and the flavors have melded together.

What can I substitute for ghee?

If you don’t have ghee, you can use vegetable oil or butter, but the flavor won’t be quite the same.

Enjoy making this classic Indian dessert! I hope it brings you as much joy as it brings me. Let me know in the comments if you try it and how it turns out!