Saggu Biyyam Paramannam

Saggu Biyyam Paramannam Recipe

0
0 Rating

About Saggu Biyyam Paramannam Recipe:

Saggu Biyyam Paramannam is a dish prepared with sago balls as main ingredients. Javvarisi Payasam is a creamy delicious sweet made with sago, ghee, milk and sugar from the South Indian cuisine. It is also called as saggubiyyam payasam (in Telugu language) or sago payasam and is a gluten-free recipe. In Tamil, these are known as Javvarisi, in Kannada as Sabakki, in Telugu as Saggubiyyam and in Malayalam as Chowari. 

... Read More
  • 20 mins
  • 9 Ingredients
Ingredients
Adjust Servings :
MinusCircle1PlusCircle

Ingredients for Saggu Biyyam Paramannam Recipe

  • 1/2 cup Sago
  • 1 tablespoon Ghee
  • 1/2 cup Milk
  • 1/4 Litre Water litre
  • 5 gram Cashew nuts
  • 2.50 gram Raisins
  • 1/2 teaspoon Cardamom powder
  • 2.50 gram Kalakanda
  • 1/2 cup Sugar
Nutrition
  • 34g Fat(15.50%)
  • 10g Protein(4.59%)
  • 172g Carbs(78.06%)
  • 4g Fiber(1.63%)
  • Other(0.22%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Saggu Biyyam Paramannam Recipe

STEP 01

In a pot add some ghee and sago, fry sago for 2 minutes and add milk.

STEP 02

Boil the mix for 5 minutes and keep aside.

STEP 03

In a pan add ghee for frying add cashew nuts, raisins and fry for 2 minutes. Add dry fruits in the sago mix.

STEP 04

Add 1 tsp of cardamom powder, 5 gm of kalakanda and 1 cup of sugar and mix well.

STEP 05

Cook for 2 more minutes before turning the stove off. Serve in a bowl.

STEP 06

Serve in a bowl and enjoy.