Sabutandul also called as sabudana or sago is mostly used for preparing dessert and its uses are very limited in our Konkani cuisine.My friend cum co blogger Asha R Shenoy has already posted a dosa recipe using the sabutandul..today I am sharing a simple payasu recipe using it.This dish is also called by the name ‘Doodhpak’ by some. Sabutandul is also used in combination with Mungdal ,vermicelli or chana dal while preparing desserts in functions as it helps as a thickening agent and can be even made at home using sabutandul along with any of the said ingredient if you prefer ..I have already shared the recipe of all these desserts which can be found in archives under Konkani Sweets.
- Sabudana – 1 cup
- 1 to 1/4th cup sugar (adjust as per your sweetness)
- 2 to 2 1/4th cup of milk(boiled and cooled)
- A few saffron strands soaked in tbsp or two of warm milk(optional)
- 2 cups of water
- A tsp of cardamom powder
- Nuts to garnish as required
- A tbsp of ghee
- Wash and Soak sabudana for an hour or two (CHECK NOTES)
- After nearly two hours you can see that the sabudana has doubled in size and the water has been almost absorbed.
- Add some more fresh water and boil it stirring occasionally..after a few minutes you can see that the water is getting sticky and the sabudanas getting transparent. .boil till the sabudana has almost cooked…you can discard the remaining water if any.
- Heat milk adding sugar ,when the sugar melts add the cooked sabudana, saffron milk, cardamom powder and boil on low flame for 10-12 minutes .
- The milk will thicken as the sabudana absorbs the milk and blends well.
- Once the milk has thickened and the sabudana has absorbed well.. switch off the flame.
- Heat ghee in a pan and fry the nuts you are using till golden..
- Pour them over the milk
- The delicious yummy payasu is ready to be served .
Serve the payasu warm, chilled or even at room temperature and it will taste equally delicious
- I have used medium sized sabudana pearls and have soaked for two hours..if you are using the smaller variety the soaking time will be less.
- Keep stirring while the sabudana is boiling as it tends to stick to the bottom.
- You can also fry the sabudana in a tbsp. of ghee and directly boil them after frying instead of soaking them.
- Some prefer to boil the sabudana using pressure cooker but I prefer it this way.
- Adjust the quantity of milk and sugar depending upon the requirement.
- You may have to add extra milk while serving as it tends to thicken on cooling. – in this case keep some boiled milk adding sugar ready OR make it a bit more on the sweeter side so that upon adding milk while serving the sweetness is balanced.