Navratri is being celebrated with great fervor in many of India and by Indian community around the world.These nine days we worship different forms of Goddess Durga. Each day represents one form. We offer different offerings to the goddess each day. The offerings differ from region to region. Today I am sharing a quick and easy payasa / payasam recipe to offer the Goddess. Sabakki Balehannu Payasa / Sabudana banana payasam is easy to make and insanely delicious too. It can be made with a few ingredients easily available in your pantry.

What is Navratri?

Navratri is an auspicious nine day festival to worship different forms of Goddess Durga. Each day represents one form of the Goddess. This year Navratri started on Oct 17th and ends on Oct 26th.
  1. We worship Maa Shailputri on the first day
  2. Brahmacharini Maa
  3. Maa Chandraghanta
  4. Kushmanda Maa
  5. Maa Skandamata
  6. Katyayani Maa
  7. Maa Kalaratri 
  8. Maha Gauri Maa
  9. Maa Siddhidatri 
Each of the 9 days represents one colour and different bhog or prashad is offered everyday. On the 10th day we celebrate Dussehra or Vijayadashmi to celebrate the victory of good over evil.Some people even fast for 9 days.

What is our theme for 269th Foodiemonday Bloghop Theme?

This week our theme was suggested by Mayuri patel who is an amazing blogger and has many incredible recipes from all parts of the world. She is a fantastic baker too. She blogs at Mayuri’s Jikoni . I with try her chutney Paneer thalipeeth soon.Last year during my visit to Bangalore, I got an opportunity to meet this humble and warm person who treated me delicious dhoklas at her place. I met a few other lovely blogger friends too. One of my most memorable trip which I will cherish forever. Can’t wait to meet again…………


  • Ripe Banana Delicious fruit adds a nice flavor and taste to the payasa
  • Sago / Sabakki : Gives a nice chewy taste and is cooling for the body too.
  • Desiccated Coconut: Finely grated coconut enhances the taste of the payasa
  • Palm Jaggery: Great Alternative to white sugar and good for health too.
  • Saffron : A exotic spice to add a nice flavor and color to the payasa
  • Almonds : Used for Garnishing
  • Milk : Main ingredient to make Payasa
  • Ghee : For roasting Almonds

Recipe for Sabakki Balehannu Payasa:

  • Author: Preethi Prasad
  • Prep Time : 10 Mins
  • Cook Time : 20 Mins
  • Total Time : 30 mins
  • Course : Dessert / Festive Special
  • Cuisine : South Indian
  • Serves : 4


  • 2 Ripe Bananas ( Medium Size)
  • 1 Tbsp Sabakki / Sabudana / Sago
  • 2 Tsp Finely Grated Desiccated Coconut
  • 500 ML Full fat Milk
  • 4 Tsp Jaggery Powder
  • 1/4 Tsp Cardamom Powder
  • Generous pinch of Saffron
  • 10 Almonds thinly Sliced
  • 1 Tsp Ghee


  • Soak Sabakki / sabudana / Sago for 10- 15 Minutes
  • Peel the banana and slice them into round pieces. Keep them aside
  • Take a wide bottom pan . Boil the milk. Scrape the sides as the cream tends to collect on the sides.
  • Once it starts to boil add jaggery powder, finely grated desiccated coconut, chopped banana ,saffron strands and soaked sago.
  • Let it simmer for about 5-10 mins on medium flame. Turn off the heat.
  • In a small pan heat the ghee. Roast the almonds and turn off the heat.
  • Garnish the payasa with ghee roasted almonds . Allow it to rest for 30 minutes.
  • Serve warm or refrigerate it and serve cold as per your choice.
Enjoy!!!!!!!! In case you try this recipe feel free to tag me. Do follow my blog and Social media handles on Facebook , Instagram , Twitter and Pinterest to get an update on the latest recipes.


  1. I can imagine the flavors of ripe bananas, coconut and jaggery complimenting with sago and reduced milk in this Payasam. Loved the look of the payasam with the saffron and ghee roasted almond garnishing.

  2. Preethi your recipes are always so different and interesting. Would have never thought of adding banana to prepare a sabudana kheer like preparation. Sabakki Balehannu payasa looks so tempting.

  3. We do make payasam with sabudana, but the addition of ripe banana is completely new to me. Must have added such a rich flavour to the dish. Brilliant recipe! The payasam looks utterly delicious. 🙂

  4. This sounds delicious. I always assumed that adding jaggery and boiling milk will cause it to split. Adding banans to the payasam is awesome and different.

  5. A new kind of kheer (as I will call it) for me..liked the use of jaggery here must have added a caramelized taste to it .. color also looks so lovely

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