Authentic Saggubiyyam Payasam Recipe – Jaggery & Tapioca Pudding

Last Updated on 2 months by Neha Deshmukh

Authentic Saggubiyyam Payasam Recipe – Jaggery & Tapioca Pudding

Introduction

Oh, Payasam! Is there anything more comforting? This Saggubiyyam Payasam (Tapioca Pudding) is a classic South Indian dessert, and honestly, it’s one of my absolute favorites. I remember my grandmother making this every Sankranti – the aroma of jaggery and cardamom filling the whole house. It’s a simple recipe, but the flavors are just magical. I’m so excited to share my version with you!

Why You’ll Love This Recipe

This Saggubiyyam Payasam is more than just a dessert; it’s a little piece of tradition. It’s creamy, subtly sweet, and incredibly satisfying. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s perfect for festivals, special occasions, or just when you need a little something sweet to brighten your day.

Ingredients

Here’s what you’ll need to create this delicious payasam:

• ½ cup saggubiyyam (tapioca pearls)
• 1 cup water (for cooking tapioca)
• 1 cup milk (full fat recommended for richness)
• ¾ cup jaggery (or palm jaggery/sugar)
• 1 pinch cardamom powder
• 1 tablespoon ghee
• 4 cashews
• 4 raisins

Ingredient Notes

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

Saggubiyyam (Tapioca Pearls): Types & Soaking

There are a couple of types of saggubiyyam available. Small pearls cook faster, while larger ones take a bit longer. I usually don’t bother soaking the pearls, but a quick 15-minute rinse helps remove any excess starch.

Jaggery: Regional Variations & Substitutions (Palm Jaggery vs. Sugar)

Jaggery is key to that authentic flavor! Palm jaggery (karuppatti) has a deeper, more complex taste, but regular jaggery works beautifully too. If you absolutely can’t find jaggery, you can use sugar, but the flavor profile will be different – a little less earthy and more simply sweet. About ¾ cup of sugar will be a good substitute.

Ghee: The Importance of Quality

Ghee adds a lovely richness and aroma. Don’t skimp on quality here! Homemade ghee is best, but a good store-bought brand will do.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best. The aroma is so much more vibrant. If you’re using store-bought, make sure it’s relatively fresh.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s tackle the jaggery. Melt the jaggery in 3-4 tablespoons of water in a saucepan. Gently heat it, stirring until it dissolves completely. Strain this mixture through a fine-mesh sieve to remove any impurities. Continue to boil until it thickens slightly – you want a syrup consistency. Set this aside to cool completely.
2. Now, rinse the saggubiyyam (tapioca pearls) under cold water. Add them to a pot with 1.5 cups of water. Bring to a boil, then reduce the heat and simmer until the pearls become transparent. This usually takes about 10-15 minutes.
3. Pour in the milk and continue to simmer for another 5-7 minutes, stirring occasionally, until the mixture thickens. Be gentle!
4. Stir in the cardamom powder and the cooled jaggery syrup. Mix well to combine. Avoid overcooking at this stage, as it can cause the payasam to curdle.
5. In a small pan, heat the ghee. Fry the cashews until they turn golden brown, then add the raisins and fry for a few seconds until they plump up. Pour this lovely garnish over the payasam.
6. Let the payasam cool completely before serving. Traditionally, it’s enjoyed chilled – it has a wonderfully cooling effect!

Expert Tips

A few little secrets to payasam perfection!

Achieving the Perfect Payasam Consistency

The consistency should be creamy and slightly flowing, not too thick or too watery. Adjust the amount of milk if needed.

Preventing Tapioca Pearl Stickiness

Stirring frequently while cooking the tapioca pearls is key to preventing them from sticking together.

Working with Jaggery: Avoiding Crystallization

If your jaggery crystallizes, add a splash of hot water and stir until it dissolves again.

Variations

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

• Vegan Saggubiyyam Payasam: Substitute the milk with coconut milk or almond milk and use a vegan ghee alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Adding Saffron): A pinch of saffron strands soaked in a tablespoon of warm milk adds a beautiful color and delicate flavor. My friend, Priya, always adds saffron for special occasions.
• Festival Adaptations (Specific to Sankranti/Pongal): During Sankranti or Pongal, some families add a bit of grated coconut for extra flavor and texture.

Serving Suggestions

Saggubiyyam Payasam is delicious on its own, but it also pairs well with other Indian desserts. Serve it in small bowls or glasses for an elegant presentation.

Storage Instructions

Store leftover payasam 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

Got questions? I’ve got answers!

What is Saggubiyyam and where can I find it?

Saggubiyyam is Telugu for tapioca pearls. You can find it at Indian grocery stores, online retailers, or even in the international aisle of some larger supermarkets.

Can I use sugar instead of jaggery in this payasam? What’s the difference in taste?

Yes, you can! But jaggery has a unique, earthy, and slightly molasses-like flavor that sugar doesn’t quite replicate. Sugar will make a sweeter, cleaner-tasting payasam.

How do I know when the tapioca pearls are fully cooked?

The pearls should be translucent with just a tiny white dot in the center. They should also be soft and chewy.

My payasam curdled – what went wrong?

Overcooking or adding hot jaggery syrup to cold milk can cause curdling. Be gentle with the heat and ensure the jaggery syrup is cooled before adding it to the milk.

Can this payasam be made ahead of time? How long will it keep?

Yes, you can make it a day ahead! It will keep in the refrigerator for up to 3 days, but it’s best enjoyed fresh.