Javvarisi Payasam or Sago kheer with step by step photos and video. This yummy payasam is gluten free and one of the quickest desserts to make for guests or during festival times.
This payasam is also made during one of the 9 days of Navrathri. As javvarisi happens to be a natural body coolant, it is advised to have this payasam often during the summer times.
1. If you want a thick version of the kheer, reduce the sugar and instead add ¼ cup of sweetened condensed milk to the kheer.
2. You can also add roasted vermicelli/semiya along with sago for making this kheer.
3. Instead of following this method, you can also soak Javvarisi / Sago in 1 cup of water for 30 mins to 1 hour. After the time out you will find that the water had been absorbed and the pearls have become big and fluffy. Cook this soaked sago in water and continue with the recipe instructions.
4. You can also use a pinch of nutmeg powder for an enhanced taste.
5. If you are making a large quantity, instead of cooking the sago in an open pan, you can pressure cook it for 2 to 3 whistles in enough water to save time.
Javvarisi Payasam with stepwise photos:
1. To a pan or kadai, add ghee and add broken cashew nuts & raisins. Roast till golden brown, drain & set aside.
2. To the same pan, add javvarisi and stir well for the ghee to coat the sago pearls. Roast till they puff up & set aside.
3. Heat a sauce pan with water and let it come to a boil. Add roasted sago and mix well with a ladle.
4. Cook till sago looks transparent, glassy and soft to the touch.
5. Keeping the flame at low, add milk that is at room temperature. Boil for 4 to 5 mins. The milk will begin to thicken.
6. Add sugar and mix gently. Switch off the stove.
7. Add roasted cashew nuts and raisins.
8. Add Saffron soaked milk.
9. Add cardamom powder & mix well.
10. Javvarisi Payasam is ready. Serve either hot or chilled.
Javvarisi Payasam Recipe Video:
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Javvarisi Payasam Recipe details below:
- Javvarisi / Sago / Tapioca Pearls – ½ cup
- Whole milk – 3 cups
- Water - 1 cup
- Sugar – ½ cup
- Cardamom powder - ¼ tsp
- Cashew nuts – 10
- Raisins – 10
- Saffron strands - 1 pinch
- Ghee – 1 tbsp
- Take 2 tbsp of milk in a small bowl. Add saffron strands, crush lightly to release its aroma and let it soak.
- Break the cashew nuts into pieces and set aside.
Make Sago Kheer:
- To a pan or kadai, add ghee and let it melt.
- Add broken cashew nuts & roast it to a golden brown over low flame taking care not to burn it.
- Add raisins & roast till it puffs up. Drain and transfer both to a bowl and set aside.
- To the same pan, add sago/javvarisi and stir well for the ghee to coat the sago pearls.
- If you feel that there is no sufficient ghee to coat, add 2 tsp extra ghee.
- Begin to roast over low flame stirring continuously taking care not to change its color.
- Sago pearls will begin to puff up and pop. Roast over low flame.
- When they are all puffed up evenly, remove the pan from stove and set aside.
- Heat a sauce pan with water and let it come to a boil.
- Add roasted sago and mix well with a ladle.
- Keep stirring often to prevent the mixture from sticking to the bottom and from burning.
- Cook till sago looks transparent and glassy.
- The mixture would have become thick. The sago will be soft to the touch. You should be able to squish it between your thumb and fore finger.
- Keeping the flame at low, add milk that is at room temperature.
- Boil for 4 to 5 mins. The milk will begin to thicken.
- Add sugar and mix gently. Switch off the stove.
- Add roasted cashew nuts and raisins. Add Saffron soaked milk.
- Add cardamom powder & mix well.
- Javvarisi Payasam is ready.
- Serve either hot or chilled.