Quick and super delicious Saggubiyyam Payasam Popsicles or Sago pops to get through the hot summer! Make the best use of your leftover desserts to turn them into Sago Pops!
So, I made a simple yet slightly elaborative spread for Tamil New Year lunch yesterday and for the dessert, I initially planned on making Saggubiyyam/Javvarisi Payasam – something my mom made for me growing up. When the husband walked home with big juicy mangoes, I quickly changed my decision to make Mango Sago Kheer 🙂 But then, I had some left over milky, creamy and delicious payasam that I decided to convert them into Saggubiyyam Payasam Popsicles.
It was purely a decision I made on the spot, when there was an overflowing bowl of javvarisi/saggubiyyam payasam. I usually plan my recipes for the blog carefully and click step-wise pictures. But these Saggubiyyam Payasam Popsicles were so impulsive that I don’t have any preparation work pictures to share. But given how delicious and creamy and so full of texture that these Sago pops have turned, I am sure going to make them again soon!
I used Nylon Sago that are tiny and are silky smooth when cooked. It hardly takes 10-12 mins to cook them on an open pot. To make Saggubiyyam Payasam, I just cook the Sago until they are transparent. Add sugar and once cooled down, I add milk. Cashews and raisins roasted in ghee make this payasam super delicious. And of course, the flavor of cardamom! As Sago by itself is very starchy, the Saggubiyyam Payasam Popsicles turned really creamy and delicious.
I have heard stories about Semiya Ice from my parents, reminiscing their childhood days and today when my dad had his share of Saggubiyyam Payasam Popsicles, he said that it was just like the ones he tasted when he was a kid 🙂 What more validation do I need?! You can add any additional flavors like – mango puree, badam milk, saffron or even semiya to turn this furthermore exciting too 🙂
How to make Saggubiyyam Payasam Popsicles | Javvarisi Ice | Sago Pops –
Detailed step-wise picture recipe of making Saggubiyyam Payasam Popsicles | Javvarisi Ice | Sago Pops –
- In a heavy bottomed pan, add saggubiyyam/javvarisi/sago with enough water. Cook on medium flame, stirring occasionally until each pearl is transparent. There should not be a lot of water remaining.
- Add sugar and mix well. Remove from heat.
- Once cooled down, add milk and cardamom powder.
- Pour into popsicle moulds, freeze for 6-8 hours/overnight.
- To remove the popsicle from the mould, run them through water at room temperature and gently wiggle them out.
- Serve immediately.
- If using medium or large sized sago, pressure cook for two whistles with enough water.
- Adjust quantity of sugar as per sweet preference.
- Additional flavors like fruit purees, almonds, cashews or dry fruits can also be added.
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