Javvarisi Payasam
Sago and milk pudding
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.