Saggubiyyam Paramannam

Saggubiyyam, also known as Sabudana, is a traditional recipe that can be prepared quickly with just a few ingredients like milk, ghee, jaggery, and sabudana. This recipe, passed down from my mother, is known for its simplicity and delicious taste. Let’s take a look at the ingredients and instructions:

Ingredients:
– 1/2 cup Sabudana (approximately 100 grams)
– 1/2 litre milk
– 2/3 cup sugar (about 75 grams)
– 1 tablespoon split cashews
– 1 tablespoon golden raisins (kishmish)
– 1 teaspoon cardamom powder
– 1 teaspoon ghee

Instructions:

1. Soak the Sabudana in about 2 cups of water for 30 minutes.
2. Drain the water and set the soaked Sabudana aside.

Making the Saggubiyyam Paramannam | Sabudana Kheer:

1. In a heavy-bottomed vessel, bring the milk to a boil.
2. Add the soaked Sabudana to the vessel and stir thoroughly over low flame.
3. Check if the Sabudana is well-cooked.
4. Increase the heat to medium and let the Sabudana cook in the simmering milk until it turns translucent.
5. Once the Sabudana is cooked, add jaggery and mix well until it blends with the Sabudana.
6. Add cardamom powder and mix it in.
7. Turn off the heat.
8. In a separate pan, heat ghee.
9. Add the split cashews and raisins. Stir-fry until the dry fruits start to change color.
10. Add the fried nuts to the Sabudana mixture.
11. Serve the Saggubiyyam Paramannam warm or chilled.