Sago Payasam Recipe – Cardamom Saffron Indian Pudding

Last Updated on 4 months by Neha Deshmukh

Sago Payasam Recipe – Cardamom Saffron Indian Pudding

Introduction

Oh, Payasam! Is there anything more comforting? This Sago Payasam (also known as Sabudana Kheer) is a classic Indian dessert, and honestly, it’s one of my absolute favorites. I first made this for my family during Onam a few years ago, and it’s been a tradition ever since. It’s creamy, subtly sweet, and the little sago pearls just melt in your mouth. It’s a little bit of effort, but trust me, it’s so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Sago Payasam is special because it’s a beautiful balance of flavors – the delicate sweetness of milk, the aromatic cardamom, and the luxurious touch of saffron. It’s a relatively easy dessert to make, perfect for celebrations or just a cozy night in. Plus, it’s naturally vegetarian and can easily be adapted to be vegan or gluten-free (more on that later!).

Ingredients

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

• ¾ cup sago (sabudana)
• 3 cups milk (full fat recommended)
• ¼ tsp cardamom powder
• A pinch of salt
• ⅓ cup sugar (adjust to taste)
• A fat pinch of saffron strands
• 1 tbsp ghee (clarified butter)
• 10-12 cashew nuts
• 10-15 raisins

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Sago: Types and Soaking
There are different types of sago available. I prefer the smaller pearl variety for payasam as it cooks more evenly. Crucially, you need to soak the sago for at least an hour, or even longer, until the pearls are plump and soft. This is key to getting the right texture in your payasam.

Milk: Full Fat vs. Low Fat Options
Full-fat milk really does give the richest, creamiest result. However, you can use low-fat milk if you prefer – the payasam will just be a little less decadent. You could even experiment with a blend! (approx. 750ml)

Cardamom: Freshly Ground vs. Powder
Freshly ground cardamom is always best for that intense aroma. But, good quality cardamom powder works perfectly well if you’re short on time.

Saffron: Quality and Blooming Techniques
Saffron is precious! A little goes a long way. To get the most flavor and color, “bloom” the saffron by soaking it in a tablespoon of warm milk for about 10-15 minutes before adding it to the payasam. This releases its beautiful color and flavor.

Ghee: Clarified Butter – Flavor and Substitutions
Ghee adds a wonderful nutty flavor. If you don’t have ghee, you can substitute with unsalted butter, or even a neutral oil like sunflower oil for a lighter version. (approx. 15ml)

Step-By-Step Instructions

Alright, let’s make some payasam!

1. First, soak the sago in ¾ cup of water for at least an hour. You’ll notice it becoming nice and plump – that’s what we want!
2. In a heavy-bottomed saucepan, heat the milk with the cardamom powder and a tiny pinch of salt. The salt balances the sweetness beautifully.
3. Once the milk is simmering (don’t let it boil over!), add the soaked sago. Now, this is where patience comes in. Simmer on low heat, stirring often, for about 30 minutes. The sago will gradually turn translucent and the mixture will thicken.
4. Stir in the sugar and cook for another 2-3 minutes until dissolved.
5. Now for the magic! Add the bloomed saffron (with the milk it was soaking in) and cook for another 2-3 minutes. Watch as the payasam turns a gorgeous golden hue.
6. While the payasam is simmering, heat the ghee in a separate small pan. Fry the cashew nuts until they’re golden brown and lovely. Add the raisins and fry for a few seconds until they plump up.
7. Pour the fried nuts and raisins into the payasam. Give it a good stir and let it rest for about 10 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Stir, stir, stir! Seriously, frequent stirring is key to preventing the sago from sticking and ensuring even cooking.
• Low and slow: Keep the heat on low to prevent scorching.
• Adjust sweetness: Taste as you go and adjust the sugar to your liking.

Variations

This recipe is a great base for experimentation!

Vegan Sago Payasam
Swap the dairy milk for coconut milk or almond milk. Use a vegan butter or oil instead of ghee. It’s just as delicious! My friend, Priya, swears by using coconut milk – it adds a lovely tropical flavor.

Gluten-Free Adaptations
This recipe is naturally gluten-free! Just double-check that your saffron is pure and hasn’t been processed with any gluten-containing ingredients.

Adjusting Sweetness Levels
I like my payasam moderately sweet, but feel free to adjust the sugar to your preference. You can also use jaggery instead of sugar for a more traditional flavor.

Festival Adaptations (e.g., Onam, Pongal)
During Onam, it’s common to add a touch of nutmeg to the payasam. For Pongal, some families like to add a few strands of kesar (saffron) to the ghee while frying the nuts.

Spice Level Variations
A tiny pinch of nutmeg or a very small piece of cinnamon stick added while simmering the milk can add a lovely warmth.

Serving Suggestions

Serve the Sago Payasam warm or chilled. It’s delicious on its own, or you can garnish it with a few extra cashew nuts and saffron strands. It’s a perfect dessert after a spicy Indian meal!

Storage Instructions

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

FAQs

What is Sago and is it Gluten-Free?

Sago is a starch extracted from the pith of sago palm stems. It’s a popular ingredient in Indian and Southeast Asian desserts. And yes, it’s naturally gluten-free!

Can I use coconut milk instead of dairy milk?

Absolutely! Coconut milk adds a lovely richness and flavor. It’s a fantastic option, especially if you’re looking for a vegan alternative.

How do I prevent the sago from sticking to the bottom of the pan?

The key is frequent stirring and keeping the heat on low. A heavy-bottomed saucepan also helps.

What if I don’t have saffron? Can I skip it?

You can skip the saffron, but it does add a unique flavor and beautiful color. If you don’t have saffron, you can add a tiny drop of yellow food coloring (though I prefer to avoid artificial colors).

How can I make this payasam ahead of time?

You can make the payasam a day ahead and store it in the refrigerator. The flavors will actually develop even more overnight! Just give it a good stir before serving.