Senagapappu Saggubiyyam Payasam | How to make Senagapappu Saggubiyyam Payasam

By Padma Rekha  |  13th Nov 2015  |  
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  • Senagapappu Saggubiyyam Payasam, How to make Senagapappu Saggubiyyam Payasam
Senagapappu Saggubiyyam Payasamby Padma Rekha
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About Senagapappu Saggubiyyam Payasam Recipe

Senagapappu Saggubiyyam Payasam, a marvellous creation to spice up your day. Senagapappu Saggubiyyam Payasam is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingSenagapappu Saggubiyyam Payasam is just too tempting. This amazing recipe is provided by Padma Rekha. Be it kids or adults, no one can get away from this delicious dish. How to make Senagapappu Saggubiyyam Payasam is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Senagapappu Saggubiyyam Payasamby Padma Rekha. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Senagapappu Saggubiyyam Payasam is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

Senagapappu Saggubiyyam Payasam

Ingredients to make Senagapappu Saggubiyyam Payasam

  • Saggubiyyam (sabudana)- 1 cup
  • Senagapappu (split chick peas/ channa dal)- 1/2 cup
  • Grated jaggery- 1 cup
  • Milk - 2 cups
  • cashew nuts- 10
  • raisins- 10
  • ghee - 1 tbsp
  • cardamom powder- 1 tsp

How to make Senagapappu Saggubiyyam Payasam

  1. Soak the channa dal in water for 1/2 an hour and pressure cook till 2 whistles blow. Also soak the sabudana in water for 2 hours and cook in 2 cups of water till it becomes soft.
  2. Strain the cooked chana dal if any water is left. In this chana dal water, soak the grated jaggery for 10 minutes and strain, set aside.
  3. Heat ghee in a pan and fry the cashews and raisins remove and set aside. In a heavy bottomed pan boil the jaggery water and bring it to a boil and cook for 8 minutes.
  4. Now add in the cooked channa dal, cooked sabudana with liquid and keep the heat low. Let it cook for 8 more minutes and keep stirring in between.
  5. After this time, turn off the heat and add milk (note to boil the milk and let it cool, if you add hot milk it will curdle. So cool the milk and then add it to the payasam.) Give a good stir to combine every thing well together.
  6. Add the fried cashew nuts, raisins, cardamom powder, mix well and serve.

My Tip:

I wanted my payasam little thick like paramannam (pudding) so I used 1 cup milk. However, I have mentioned 2 cups milk as this makes a little thin payasam consistency so adjust as per taste. Instead of jaggery, you can use sugar but I like the taste of jaggery.

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