Payasa, Payasam or ‘paays’ is the sweet dish, a must in all functions. The Konkani ‘Paays’ or ‘paaysu’ is broadly classified as ‘GoDa paays (Paays with jaggery)’ and ‘Saakre paays (Paays with sugar)’. As far as my observation goes, all the elder generations like the jaggery paays and younger generations usually like sugar paays.There are a few paays like tandla paays(rice paays), muga paays(moong paays) etc in the first category. I haven’t yet tried a single one in this type. May be its time I should try some.
Sabudana paays, shevya (vermicelli) paays etc are under the second category. Basically I am a fan of this kind of paays. I still remember, whenever my aayi asked what sweet I would like, my answer was always either sabudana or vermicelli paays 
.
Ingredients:
Sabudana(Sabutandul) 1 cup
Sugar 1 cup
Milk 1/2 cup
Cardamom powder 1/2 tea spn
Cashews & raisins(dry grapes) 1 tea spn
Methods:
Soak sabudana in water for about half an hour. Cook in 2 cups of water until it becomes transparent. Add sugar, cashews, raisins and cook for around 5 min. Add milk and cardamom. Paays tastes yummy, hot or chilled.
Serves : 3
Preparation time : 15min
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12 Responses to Sabudana payasa(Sabutandla paays)
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HI shilpa,
I do make this payasam.Good for summer.
Vineela
[...] Sabudana or tapioca or pearl sago khichdi is not very famous among Konkanis. The only Konkani dish with sabudana, which I can recall, is sabudana paays. Though many people prepare this dish these days, this cannot be called as a Konkani dish. I ate it first time at my friend’s house in Belgaum. My friend’s ajji (grandmother) used to make the best khichdi during the fasting days. I simply used to love the dish. I asked her the recipe for it, though she gave me exact instructions, I had never tried making it until I went to Bangalore. [...]
Shilpa .. The reason why it is not famous among Konkanis could be that sago is not avble in native place. My mom used to carry about 5 kgs it it, at least twice a year when we used to visit native place. My mamama used to have the sabudana payasa, on fasting days. Now too my mom and mami still carry stock with them. So i guess the quality avble in Mumbai is not avble in native place. Bangalore it is coz my sister makes it everyweek.
Can you please tell me how to make kheeru( doodh pank)?
can u please tell me how to make doodhpank or kheeru made by rice?
hii shilpa,
this recipie is really good… as i’m from mangalore, u know v prepare it in coconut milk and also add moongdal instead of milk….rest is the same but i dont add milk ..
i made it today itselffffff
sabina
hi shilpa..
Pls tell us how to prepare sabudana uppittu…
My brother in law likes that very much..
Pls help me..
Thnx
Shilpa, do you add the milk and cook further or do you add the milk after taking it off the heat?
Shilpa: Yes, add milk and cook for few minutes. It makes the payasa thick and more tasty.
I tried making this dish today. But after I added milk, it curdled. I am not sure of the reason…
i think u added sugar as soon as u added milk.once sabudana cooks wel in milk and become thick then add sugar and stir for 5mins and off stove..
Hi do you have the recipe for appi payasam usually made in north karnataka? It is made by crushing crisp puris in payasam. I tasted it once n it was too delicious..thanx..
Sorry I don’t know it at this point