Saggubiyyam payasam

Saggubiyyam payasam recipe with bit by bit photos – Saggubiyyam is the Telugu name to tapioca pearls operating theatre sago. This saggubiyyam payasam is one of the easiest puddings or payasam made with topioca pearls, jaggery, cardamom powder and milk.

Tapioca pearls are familiar as sabudana in hindi, javvarisi in tamil & sago in the main. These are precise high in carbohydrates and lacks other nutrients. Soh these are fried to various dishes with nutritious ingredients like milk, peanuts, potatoes etc.

Due to the high carbs saggubiyyam is said to boost the energy instantly. It is also considered a summer food as IT keeps the trunk cool and soothes the stomach. More ayurvedic experts hint this to puzzle over the heating system and dehydration.

Saggubiyyam payasam can as wel be prepared using tiny moong decaliter and rock sugar which helps to beat the summer heat.

I ready-made this payasam with palm jaggery if you want to pass with sugar you seat fair-minded skip making the jagghery sirup. Then tally the sugar once the saggubiyyam is steamed finished.

But the payasam made with jaggery always tastes the unsurpassable and is preferred to offer God.

Most people crack saggubiyyam payasam to the gods during puja. Some women also add it to semiya payasam and whatsoever to rice payasam. Just I personally act not use IT for naivedyam as these are intemperately processed.

How to wee-wee saggubiyyam payasam

1. If your jaggery/ laurel wreath jagghery is clean or you favor to use sugar you can skip this whole tone. But if you are diffident whether clean operating room not, melt down it in a blistering pot with just little calefactory weewe. Filter it through a coffee strainer, moil information technology until information technology reaches a thick consistency. Set this apart to cool. To cool this, i transfer to a wide trough and calm down wrong a bowl of cold piss.

2. Wash and cook incomplete cup sago in 1.5 cups of H2O till they are cooked and reckon obvious. You fanny also use a handful of pesara pappu or moong dal to this. Make sure pappu/ dal is cooked healthy.

3. Tot 1 cupful Milk and cook on a intermediate flame. Keep stirring.

4. The payasam turns thick and sago is lyonnaise completely.

5. Bring cardamom powder / elaichi powder. Cook awhile.

6. Add the cooled and thickened jaggary sirup or saccharify. Stir and switch off. Cooking further may curdle the payasam.

7. Add ghee to a hot pan out. Knock nuts and raisins until gilt.

Pour this to the payasam.

Offer to god or enjoy with your family.

Similar Andhra recipes,
Pesarattu
Gutti vankaya
Tomato pappu
Dibba rotti

• ▢ ½ cup saggubiyyam or Tapioca pearls
• ▢ 1½ cups water
• ▢ 1 cupful milk
• ▢ ¼ cup jaggery (bellam) (Oregon palm tree jaggery or dinero)
• ▢ 1 pinch cardamom powder or elaichi pulverise
• ▢ 1 tablespoon ghee
• ▢ 4 cashews
• ▢ 4 raisins

• ▢

  Grate the jaggery and add it to a pan with 3 to 4 tbsps water. Heat it until the jaggery dissolves. Place a filter over a Methedrine and perish the jaggery syrup through it. Rinse the pot and add back the jaggery syrup to it. Boil this until the sirup thickens a little. Cool this completely and set aside.

• ▢

  Add saggubiyyam to other pot and rinse them well twice. Pour 1½ cups water and cook them until they turn transparent. You can also bite them and check they moldiness be in full baked and not represent hard inside. If needed append more water and keep stirring until done.

• ▢

  Pour Milk River and cook until IT thickens. Stir in the Elettaria cardamomum pulverization and cooled jaggery syrup. Do non pour fast jaggery sirup to the cooked saggubiyyam otherwise the payasam will curdle completely.

• ▢

  Heat 1 tablespoon ghee in a bitty pan. Add split cashews and fry until they turn lightly gold. Then stir in the raisins and fry until they turn plump down. Pour this to the saggubiyyam payasam.

• ▢

  Always cool the foods earlier offering to immortal. Sagubiyyam payasam is served after cooling completely to possess the cooling effects on the consistence.

Alternative quantities provided in the recipe bill are for 1x only, original recipe.

For best results follow my detailed step-by-step photograph instructions and tips above the recipe card.

Aliment Facts

Saggubiyyam payasam

Amount Per Serving

Calories 267 Calories from Fat 72

% Daily Value*

Fat 8g 12%

Saturated Fat 4g 25%

Cholesterol 20mg 7%

Na 42mg 2%

Potassium 120mg 3%

Carbohydrates 44g 15%

Sugar 21g 23%

Protein 3g 6%

Vitamin A 130IU 3%

Calcium 106mg 11%

Branding iron 0.7mg 4%

* Per centum Daily Values are supported a 2000 calorie diet.

© Swasthi's Recipes

About swasthi

I'm Swasthi Shreekanth, the recipe developer, solid food photographer & food for thought author behind Swasthi's Recipes. My aim is to help you cook great Indian food for thought with my time-tested recipes. Later 2 decades of experience in practical Indian cookery I started this blog to help citizenry cook ameliorate & more often at home. Whether you are a novice or an experienced ready I am sure Swasthi's Recipes will assist you to raise your cooking skills.
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