Saggubiyyam Payasam
This dish is quite popular across South India. In Telugu, it is known as saggubiyyam, and in Tamil it is known as javvarisi. It’s rich and creamy and this recipe is very versatile (see the Substitution Tip).
Equipment
- 1 large bowl
- 1 heavy-bottom medium saucepan
Ingredients
- 1/2 cup tapioca pearls rinsed twice with cold water, drained
- 4 cups reduced-fat milk
- 1/4 cup condensed milk
- 3/4 cup sugar
- 1 teaspoon ground cardamom
- 2 teaspoons ghee
- 10 raisins
- 10 cashews
Instructions
- In a large bowl, combine the tapioca with enough cold water to cover by 2 to 3 inches. Let soak at room temperature for 2 hours. Drain.
- In a heavy-bottom medium saucepan over medium heat, bring the reduced-fat milk just to a boil. Just as small bubbles start to form in the milk, stir in the tapioca. Reduce the heat to low and cook the tapioca for 7 to 8 minutes, stirring every 2 to 3 minutes, until soft and shiny.
- Stir in the condensed milk, sugar, and cardamom. Cook for about 5 minutes, until the sugar is dissolved.
- In a small skillet over medium heat, melt the ghee.
- Add the raisins and cashews. Roast for about 1 minute until they are browned. Stir them into the pudding. Serve warm.
Notes
Instead of tapioca pearls, use vermicelli pieces, beaten rice flakes, or cooked rice. Vermicelli and beaten rice flakes don’t need to be soaked first.