Step-By-Step Guide To Crafting Delicious Sabudana Payasam For Festive Occasions

Sabudana Payasam is a creamy South Indian dessert made with tapioca pearls, milk, and jaggery, flavored with cardamom. It is rich, mildly spiced, and often garnished with ghee-fried cashews and raisins. This traditional dish is commonly prepared during festivals and special occasions.

Discover The Secret To Creamy South Indian Sabudana Payasam At Home

Sabudana Payasam, also known as Javvarisi Payasam, is a popular South Indian sweet dish made with tapioca pearls, milk, and jaggery. The slow-cooked sabudana turns soft and gives the payasam a rich, velvety texture. Cardamom enhances its aroma, while saffron adds a hint of color. Ghee-fried cashews and raisins make it even more flavorful and festive. It is often enjoyed as a prasad (offering) during religious celebrations. Served warm or chilled, this payasam is a delightful treat for any occasion.

Soak & Cook Sabudana

Soak & Cook Sabudana: Wash the ½ cup sabudana thoroughly and soak it in 1 cup water for at least 30 minutes (or overnight for larger pearls). Drain excess water and cook the soaked sabudana in 2 cups of water on medium heat until they turn soft and translucent (about 10 minutes). Stir occasionally to prevent sticking.

Add Milk and Simmer

Add Milk & Simmer: Once the sabudana is cooked, pour in 2 cups of full-fat milk and let it simmer on low heat for 10-12 minutes. Stir continuously to prevent the milk from sticking to the bottom. You can also add a few saffron strands for extra flavor and color.

Sweeten with Jaggery

Sweeten with Jaggery: In a separate pan, melt ½ cup jaggery with a little water to make a syrup (this prevents curdling when added to milk). Once dissolved, strain to remove impurities and add the jaggery syrup to the payasam. Mix well and simmer for another 2-3 minutes (do not overheat after adding jaggery).

Add Flavor & Garnish

Add Flavor & Garnish: Stir in ½ tsp cardamom powder for an aromatic touch. In a small pan, heat 1 tbsp ghee, fry 10 cashews until golden brown, then add 8-10 raisins until they puff up.

Final Touch & Serve

Final Touch & Serve: Add the fried nuts and raisins to the payasam and mix well. Serve warm or chilled as a festive dessert.