Sago/Sabudana Kheer Recipe(ಸಬ್ಬಕ್ಕಿ ಪಾಯಸ ಮಾಡುವ ವಿಧಾನ)

Sabbakki Payasa recipe: Sabbakki is a grain which is mostly used during fasting/Upavasa.. As the saying goes in kannada ‘Anna alla bhinna’ meaning during fasting we can eat things other than rice.

sabbakki payasa.jpg

There are many ways one prepares this payasa/kheer.. Few people do it by frying, my neighbour does it by frying, cooling and boiling in cooker. But below method I follow as told by my grandmom comes out easily and for sure successful..

Needed Ingredients:

Sabbakki or Seeme akki (Sago) in Kannada -> 1 cup Water to soak and cook
Sugar -> 1 cup to 1.5 cup
Yelakki or cardamom powdered with 1 spoon sugar in mixer along with Clove( Lavanga) to enhance the flavour
Milk -> 1 cup to 1.5 cups
Dry fruits -> Cashews, Raisins fried in Ghee.


[1] Soak sabbakki in water overnight or morning if you are making payasa in evening.
[2] It appears bigger in size if its soaked fully ( fluffy you can say)
[3] Keep a non-stick pan on stove and add the soaked sabbakki, 1 to 1.5 cups water and cook well, until it boils and turns soft, it becomes translucent at this point of time means it is cooked.
[4] Keep on stirring continuously , otherwise it will settle at the bottom or will burn the utensil.
[5] Add sugar and again keep stirring for 2 or 3 minutes.. Now add 1 cup of milk and wait till it boils again.. Finally add cardamom and dry fruits fried in ghee..
[6] Serve either hot or cold..



  • If the consistency needs to be thick add less milk and water –> This makes it like Halwa else add more water/milk to make payasa consitency..
  •  It tastes good if kept in refrigerator for sometime and eaten as dessert once it cools. Then it will be just awesome to taste as well as will be in a proper consistency.


Last but not the least, do not forget to share your comments on how it came, if you have tried using the above procedure.. 🙂


4 thoughts on “Sago/Sabudana Kheer Recipe(ಸಬ್ಬಕ್ಕಿ ಪಾಯಸ ಮಾಡುವ ವಿಧಾನ)

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