Saggubiyyam Payasam Sago Coconut Kheer

Method

1. 1

   Soak the sago: Wash 1/2 cup sago in a strainer under running water for 30 seconds. Place in a bowl and cover with just enough water — water level about 1 cm above the sago. Soak for 30 minutes. After soaking, press one pearl between your fingers — it should flatten completely with no hard centre. If still hard, soak 15 more minutes.

2. 2

   Drain the soaked sago: Drain any excess water from the soaked sago. The pearls should be separate and soft.

3. 3

   Fry the cashews and raisins: Heat 1 tbsp ghee in a wide pot on medium heat. Add cashew halves — fry stirring for 1 minute until golden. Add raisins — they will puff up within 30 seconds. Remove both and keep aside for garnish.

4. 4

   Add thin coconut milk: In the same pot add 1 cup thin coconut milk (or regular milk). Bring to a gentle simmer on medium heat.

5. 5

   Add soaked sago: Add the drained soaked sago to the simmering thin coconut milk. Stir gently. Cook on medium heat for 5 to 7 minutes stirring frequently until the sago becomes translucent and clear — you will see the white pearls slowly turn clear as they cook. The thin coconut milk will begin to thicken as the sago releases starch.

6. 6

   Add jaggery: Add the grated jaggery. Stir gently until it dissolves completely. The payasam will turn a warm golden-tan colour from the jaggery.

7. 7

   Add thick coconut milk: Reduce heat to low. Pour in 1.5 cups thick coconut milk. Stir gently. Do not boil the payasam after adding thick coconut milk — boiling on high heat causes coconut milk to separate. Keep on low heat.

8. 8

   Cook gently for 3 minutes: Cook on low heat for 3 minutes, stirring gently, until the payasam becomes creamy and fragrant. The coconut milk will blend with the jaggery-sago to create a pale golden, fragrant dessert.

9. 9

   Add cardamom: Add cardamom powder. Stir once gently.

10. 10

    Garnish and serve: Pour into serving bowls. Top with the fried cashews and raisins. Serve warm or at room temperature. This payasam thickens as it cools — if serving later add a splash of warm coconut milk to restore the consistency.

11. 11

    Note: Saggubiyyam Payasam (saggubiyyam = sago in Telugu, payasam = sweet milk dessert) is made as an offering at Telangana and Andhra temples during festivals and village celebrations. The combination of sago, coconut milk and jaggery is considered auspicious and is the most common temple offering sweet across South India. It is also made during Varalakshmi Vratam, Ganesh Chaturthi and Dussehra.