Badam Saggubiyyam Payasam | Easy Almond Sabudana Kheer with Saffron | payasam recipe
Badam Saggubiyyam Payasam Badam Saggubiyyam Payasam is a rich, creamy almond sabudana kheer that is surprisingly simple to make. Badam means almonds and saggubiyyam means sabudana (sago pearls).
This is not the traditional way of making payasam. Instead, sabudana is simply boiled in water and milk, then finished with a smooth badam saffron paste. The result is a luxurious almond sago kheer with a silky, velvety mouth feel and the deep flavour of saffron and cardamom in every spoonful.
This easy saffron payasam tastes just as good warm as it does chilled, so it works for festivals, poojas or any day you want a special homemade sweet.
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Tips
Use good quality sabudana:
Cheap sabudana melts while cooking and makes the payasam too thick. Good quality sago pearls hold their shape and turn soft and translucent.
Keep stirring:
Sabudana sticks to the bottom of the pan easily, so stir in between while it boils in water and milk.
Grind the badam paste smooth:
A smooth almond saffron paste gives the payasam its creamy, silky texture.
Sugar or condensed milk:
You can use condensed milk to enhance the taste and texture of the payasam. I used sugar, since badam already gives the kheer a deep, silky texture.
Serve warm or cold:
Enjoy this almond sabudana payasam warm right after cooking, or chill it in the fridge for a cool, creamy dessert.
Badam Saggubiyyam Payasam | Easy Almond Sabudana Kheer with Saffron | payasam recipe - Recipe Video
Badam Saggubiyyam Payasam | Easy Almond Sabudana Kheer with Saffron | payasam recipe
Ingredients
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For the badam saffron paste
- 18-20 almonds (badam)
- 1/2 pinch saffron
- 1/4 cup milk
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For the payasam
- 1/2 cup saggubiyyam (sabudana), soaked for 30 mins
- 2 cups water
- 750 ml milk
- 3 tbsp chopped almonds
- 1 pinch nutmeg or cardamom powder
- 1/2 - 3/4 cup sugar or condensed milk
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For garnish
- Almond flakes
Instructions
- Soak 18-20 almonds for 2-3 hours, or boil them for 15-20 mins. Remove the skin from the almonds.
- Add the peeled badam to a mixer jar with 1/2 pinch saffron and 1/4 cup milk. Grind to a smooth paste.
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Add 1/2 cup soaked saggubiyyam and 2 cups water to a pan. Boil until the sabudana turns slightly translucent. Keep stirring in between or it will stick.
- Pour in 750 ml milk and boil until the sabudana is fully translucent. Add 3 tbsp chopped almonds while the milk boils.
- Add the badam saffron paste and 1 pinch nutmeg or cardamom powder. Combine well. Add 1/2 cup to 3/4 cup sugar or condensed milk and combine well.
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Let the payasam come to a rolling boil on high flame, stirring at small intervals. Cool and enjoy your Badam Saggubiyyam Payasam warm or chilled, topped with some more almond flakes.
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