Introduction
A staple prasad during Navratri, this payasam made with sago (sabudana), milk, and jaggery is both cooling and energy-giving, especially during fasting.
- Soaking & Cooking Sago
Ingredients:
- ½ cup sabudana
- 2 cups water
Instructions:
- Soak for 30 mins, then cook until translucent.
- Making the Payasam
Ingredients:
- 2 cups milk
- ½ cup jaggery (melted and strained)
- Cardamom, ghee-roasted cashews
Instructions:
- Add cooked sabudana to boiling milk.
- Stir in jaggery and cardamom. Garnish with nuts.
Pro Tips
- Add jaggery only after turning off the heat to avoid curdling.
- Ensure sabudana is fully cooked to avoid grittiness.
Serving Suggestions
- Served warm during pooja or vrat rituals.
Fun Fact
It’s popular during Shivratri and Ekadashi fasts in South India.