Saggubiyyam Payasam |Topiaca Pudding | Sabudana Sweet

Introduction

Saggubiyyam Payasam, also known as Topiaca Pudding or Sabudana Sweet, is a traditional South Indian dessert often made during festivals, celebrations, and auspicious events. This dish is beloved for its simplicity and delicious taste. Made primarily with sago pearls (saggubiyyam), milk, jaggery, and ghee, it offers a delightful combination of flavors and textures. It's not only a treat for the taste buds but also an easy-to-digest, body-cooling dessert that is perfect for special occasions.

Preparation time : 2 minutes

Cooking time : 20 minutes

1 Bowl Measurement : 250ml

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Prepare the Topiaca (Saggubiyyam)
• Step 2: Fry the Cashews and Raisins
• Step 3: Cook the Topiaca (Saggubiyyam)
• Step 4: Prepare Jaggery Syrup
• Step 5: Add Milk to the Cooked Topiaca
• Step 6: Cook Until Fully Done
• Step 7: Add Jaggery Syrup
• Step 8: Final Touches
• Conclusion

Ingredients

Topiaca (Saggubiyyam, Sabudana) : 1 Bowl

Boiled Milk (Kaachina Paalu, Doodh) : 3 bowls

Jaggery (Bellam) : 1 Bowl (Mashed)

Cardamom (Yalukala, Elachi) : 3
Cashews and Raisins (Jeedipappu and Kismis) : A handful

Ghee, Clarified Butter (Neyyi) : 2-3 tsp

Water : 3 Bowls

Procedure

Step 1: Prepare the Topiaca (Saggubiyyam)

Apply a little ghee to the Topiaca (Saggubiyyam) and keep it aside to prevent it from becoming sticky while cooking.

Note: Soak the Topiaca (Saggubiyyam) in water for half an hour for faster cooking.

Step 2: Fry the Cashews and Raisins

Fry the cashews and raisins in 2 tsp of ghee and set them aside for garnishing later.

Step 3: Cook the Topiaca (Saggubiyyam)

Boil 3 bowls of water in a thick-based container. Add the soaked Topiaca (Saggubiyyam) to the boiling water and cook on low flame for about 15 minutes. Stir continuously to prevent sticking.

Step 4: Prepare Jaggery Syrup

In another vessel, boil 150 ml of water and add the mashed jaggery. Allow it to dissolve completely and then turn off the flame. Set the jaggery syrup aside to cool.

Step 5: Add Milk to the Cooked Topiaca

Once the Topiaca (Saggubiyyam) is semi-cooked, add 3 bowls of boiled milk to it.

Step 6: Cook Until Fully Done

Continue cooking the Topiaca on low flame for another 15 minutes until the sago becomes fully transparent, indicating it is cooked.

Step 7: Add Jaggery Syrup

Once the Topiaca is cooked, switch off the flame and add the cooled jaggery syrup. Ensure that the syrup is cool to avoid curdling the milk.

Step 8: Final Touches

Mix the pudding thoroughly. Add cardamom powder and garnish with the fried cashews and raisins. Your delicious Topiaca Pudding (Saggubiyyam Payasam) is ready to be served!

Conclusion

Saggubiyyam Payasam is a delightful, traditional dessert that not only satisfies your sweet cravings but also cools the body and aids in digestion. Whether you make it for a festive occasion or as a special treat for your family, this dish is sure to impress. Simple to prepare, yet rich in flavor and texture, this payasam is a wonderful representation of South Indian culinary traditions.

Topiaca Pudding (Saggubiyyam Payasam) is ready to serve. Topiaca (Saggubiyyam) cools the body and is easy for digestion :)