Easy Sago Payasam Recipe – Jaggery & Cardamom Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Sago Payasam Recipe – Jaggery & Cardamom Indian Dessert

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 the first things I learned to make when I started exploring my grandmother’s recipes. It’s creamy, sweet, and has this lovely, slightly chewy texture from the sago pearls. This version, with jaggery and cardamom, is extra special – the jaggery adds a beautiful caramel-like depth that regular sugar just can’t match. Let’s get cooking!

Why You’ll Love This Recipe

This sago payasam is seriously easy to make, even if you’re new to Indian desserts. It requires minimal ingredients and the cooking process is pretty straightforward. Plus, it’s naturally gluten-free and can easily be made vegan (more on that later!). It’s perfect for festivals, special occasions, or just when you need a little sweet treat to brighten your day.

Ingredients

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

• 1 cup Javvarisi (Sago) – about 180g
• 1 cup Jaggery – about 200g
• 1 cup Milk – 240ml
• 3 cups Water – 720ml
• 1 Cardamom Pod
• 5 Cashews (whole)
• 1 teaspoon Ghee – about 5ml
• 1 pinch Salt

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Javvarisi (Sago): Types and Soaking Tips

There are different types of sago – small pearl, medium pearl, and large pearl. I prefer the small pearl variety for payasam as it cooks evenly and gives a nice texture. Crucially, you must soak the sago for at least 2-3 hours, or even overnight, before cooking. This softens the pearls and prevents them from remaining hard after cooking. Don’t skip this step!

Jaggery: Regional Variations and Health Benefits

Jaggery is unrefined sugar, and it comes in different forms depending on the region. You can find it as a dark, solid block or as a powdered version. I love the flavour of the block jaggery, but powdered jaggery dissolves more easily. Jaggery is also considered healthier than refined sugar, as it retains some of the molasses and minerals.

Cardamom: Fresh vs. Ground & Flavor Profile

Freshly crushed cardamom is always best! The aroma is incredible. If you’re using ground cardamom, make sure it’s relatively fresh – it loses its potency over time. Cardamom adds a beautiful floral and slightly citrusy note to the payasam.

Milk: Full Fat vs. Low Fat – Impact on Texture

Full-fat milk will give you the richest, creamiest payasam. However, you can use low-fat milk if you prefer. Just be aware that the texture might be slightly less luxurious. I usually use whole milk for a truly indulgent treat.

Ghee: Clarified Butter – Traditional Significance

Ghee is clarified butter and is a staple in Indian cooking. It adds a wonderful nutty flavour and aroma. You can substitute with regular butter if you don’t have ghee, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s make some payasam!

1. First, soak the sago in plenty of water for 2-3 hours. Once soaked, drain it thoroughly.
2. In a heavy-bottomed vessel, bring 3 cups of water to a rolling boil. This is important – a good boil helps the sago cook properly.
3. Add the drained sago to the boiling water and cook for 4-5 minutes, stirring occasionally. You’ll notice the sago turning translucent. A tiny white spot in the center is perfectly fine – it will disappear as it cools.
4. Now, add the jaggery and a pinch of salt. Simmer for another 4 minutes on medium heat, stirring until the jaggery is completely dissolved.
5. Crush the cardamom pod slightly to release the aroma, and add the cardamom powder to the payasam. Let it simmer for another minute.
6. Remove from heat and let the mixture cool for 15-20 minutes. This allows the flavours to meld together.
7. While the payasam base is cooling, boil the milk separately and let it cool to room temperature.
8. Gradually mix the cooled milk into the payasam base, stirring gently.
9. In a small pan, heat the ghee and fry the cashews until they turn golden brown. Add these to the payasam.
10. Serve warm or chilled. I like to let it sit for a bit so the flavours really develop.

Expert Tips

• Don’t overcook the sago! It should be soft but still have a slight chewiness.
• Stir frequently to prevent the sago from sticking to the bottom of the pot.
• Adjust the amount of jaggery to your liking.

Variations

• Vegan Sago Payasam: Substitute the milk with coconut milk or almond milk. Use a vegan butter alternative instead of ghee.
• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check that your ghee is pure and doesn’t contain any hidden gluten ingredients.
• Adjusting Sweetness Level: If you prefer a less sweet payasam, reduce the amount of jaggery. You can always add a little more later if needed.
• Festival Adaptations (Pongal, Onam): During Pongal and Onam, some families add a pinch of saffron to the payasam for a beautiful colour and aroma. My aunt always does this!

Serving Suggestions

Sago payasam is delicious on its own, but you can also serve it with a sprinkle of chopped nuts or a few strands of saffron. It’s a lovely dessert to end a meal, or to enjoy as a sweet treat with a cup of chai.

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

What is the best type of sago to use for payasam?

Small pearl sago is ideal for payasam as it cooks evenly and gives a pleasant texture.

Can I use sugar instead of jaggery in this recipe?

Yes, you can! But jaggery adds a unique flavour that sugar doesn’t. If using sugar, use the same quantity as jaggery (1 cup).

How do I know when the sago is cooked perfectly?

The sago should be translucent with a tiny white spot in the center. It will continue to cook as it cools.

Can this payasam be made ahead of time?

Yes, you can make it a day ahead. The flavours actually develop even more overnight!

What is the significance of cardamom in Indian desserts?

Cardamom is considered a warming spice and is often used in Indian desserts to aid digestion and add a fragrant aroma. It’s also believed to have medicinal properties.