2 cups of coconut milk is recommended for this payasam.
As sabudana gets cooked within few minutes, ensure it is not left unattended or burnt.
Do not worry if sabudana looks mushy after cooking, it will be separate and translucent in jaggery syrup.Schema
I made Sadudana kheer with sugar ( Sagokheer in English, Javvarisi payasam in Tamil, Sabbakki payasa in Kannada, Saggubiyam Payasam in Telugu, Sabudanakheer in Hindi) using big, white sago for the first time
If you are looking for more sabudanarecipes you can check sabudana idli , sabudana khichdi. If you are looking for more kheerrecipes you can check carrot kheer, poppy seeds kheerThanks for reading the post