Javvarisi Payasam | Sago Payasam | Sabudana Kheer

Wish you all a very Happy New Year. Let this new year bring you loads of happiness, good health and prosperity. Like every year, this year also I’m starting with a sweet post. Today’s recipe is a rich, creamy and delicious payasam with sago / tapioca pearls, which can be made during any auspicious occasions, festivals and for neivedhyam (offering to God).

Sago is known as javvarisi in Tamil, sabudana in Hindi and chowwary in Malayalam. Sago is typically used to make puddings/desserts, khichdi and vada in Indian cuisine. Depending on the size of the sago, the soaking times will vary. The sago I got from the Indian store was small, so I soaked for just 30 minutes. I will update the post later with the picture of the sago I used. Try this easy and delicious sago payasam and let me know how you like it.

Javvarisi Payasam

Sago and milk pudding

Print Pin Recipe

Servings 3

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

• ½ cup javvarisi / sago
• 2 ½ cup full cream milk
• ½ cup water
• ½ cup sugar
• ¼ tsp cardamom powder
• 2 tsp ghee
• 1 tbsp broken cashews
• 1 tbsp raisins

Instructions

• Soak the sago in enough water for 30 minutes. Drain and set aside. Boil the milk and keep it ready.
• In a heavy bottomed vessel, heat 1 tsp ghee and add the cashews. Fry the cashews till golden and set aside. Add the raisins and fry till they puff up. Set aside.
• Add the remaining ghee and sago. Fry for 2 minutes. Then add water and 1 cup milk and cook till the sago turns transparent and soft.
• Add the remaining milk and bring to boil. Turn the heat to medium and add the sugar. Mix well till the sugar dissolves completely.
• Add the cardamom powder and cook till the payasam thickens to your desired consistency. Garnish with fried cashews and raisins.

Notes

• Depending on the variety of sago, the soaking times may vary. Mine was small, so I soaked for 30 minutes only.
• Frying the sago avoids the sago clumping together while cooking.
• The payasam thickens as it sits, keep extra ½ cup boiled milk ready to add if the payasam is too thick while serving.

Course: Dessert

Cuisine: Indian