COOKING HOUR: Javvarisi Payasam

Javvarisi Payasam is a delicious creamy dessert made by cooking javvarisi / sago with milk, sugar garnished with nuts & raisins and flavoured with cardamom. Javvarisi Payasam also called as Sago Payasam is a special festive kheer which can be made in minutes and savoured by all for its taste. Javvarisi Payasam Recipe is explained in this post with step by step pictures and video.

Sago / Javvarisi Payasam is one of the easiest payasam recipes like Semiya Payasam. As tamil new year is nearing I wanted to post this simple easy payasam which has been long due here in this space. I used to call this balls payasam as a kid and am still bowled out to see the cute looking balls, aren’t they cute?!

About Javvarisi Payasam

Javvarisi Payasam is one of the easiest payasam or kheer recipes that you can try even as a beginner. Javvarisi as it is called in Tamil or Sago or Tapioca pearls in English or Sabudana in Hindi, Sabakki in Kannada and Chowari in Malayalam. It is starchy, round shaped pearls extracted from tapioca or yuca root. The largest supply of sago comes from Southeast Asia.

Sago pearls are more commonly used in many parts of the world, just boil it in water mix with milk and sugar and your Sago Pudding is ready. We call it Javvarisi Payasam in Tamil, Sabudana kheer in Hindi, Sago Pudding in English and Saggubiyyam Payasam in Telugu.

The method of making Sago Payasam I’ve shared is very helpful as it can be made with or without soaking sago.

You can have the payasam as such or dunk few papads / medu vadas into the payasam and feast on it – yes I love it that way. Both kids love this Sago Payasam so I make it atleast once a month.

Javvarisi Payasam – 2 ways

Using sugar – The first method using white sugar is the most commonly used that I’ve shared here and is best suited for all to try.
Using jaggery – The second method that I’ve shared here is using jaggery along with sagoa dn vermicelli. Find the recipe at the bottom.

Sago Payasam Ingredients

Sago : You can use any variety of sago either the bigger white variety or the smaller nylon variety. However the bigger variety is recommended.
Milk : Use fresh full cream milk that is not skimmed or toned or processed. I’ve used fresh cows milk.
Sugar : I have used regular white sugar for making Semiya Payasam. You can alternate sugar with jaggery powder or jaggery syrup or cane sugar and make sure to increase the quantity accordingly.
Garnish : I always use cashews and raisins fried in ghee and use it for garnish.
Flavouring : I have used cardamom powder for flavouring but you can use saffron strands too.

If you have any more questions about this Javvarisi Payasam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

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Javvarisi Payasam | Sago Payasam

Javvarisi Payasam is a delicious creamy dessert made by cooking javvarisi / sago with milk,sugar garnished with nuts & raisins and flavoured with cardamom. Javvarisi Payasam also called as Sago Payasam is a special festive recipe which can be made in minutes and savoured by all for its taste. Javvarisi Payasam Recipe is explained in this post with step by step pictures and video.

Course Dessert

Cuisine Indian

Keyword 30 mins recipes, dessert recipes, Festival, lunch recipes, meals, payasam, rice kheer recipes, sago recipes, sweet recipes

Prep Time 10 minutes

Cook Time 20 minutes

Servings people

Calories 599kcal

Author Sharmilee J

Ingredients

1/2 cup sago
1 and 1/2 cups water
2 cups milk
1/2 cup sugar
1 tbsp cashews broken
1 tbsp raisins
1/4 tsp cardamom powder from 1 cardamom
1 tbsp ghee

Instructions

Rinse 1/2 cup sago first and drain water. I have used the bigger white variety of sago or sabudana or javvarisi.
Add it to a bowl, soak in water till immersing level for an hour. Soaking is really not must but it helps in cooking sago faster.
After one hour you can see the pearls grow in size as shown below.
Rinse it well and drain water completely, Set aside.
Add 1 and 1/2 cups of water to a pan and let it boil.
Once it starts to boil add drained sago pearls. Give a quick stir.
Cook until it turns transparent around 10 mins. Keep stirring in between to avoid burning at the bottom.
The pearls have become transparent as shown this is perfect.
Now add 2 cups milk.(boiled already).
Give a quick mix.
Add 1/2 cup granulated white sugar.
Give a quick mix. Let it cook for around 10 mins or until thick and creamy.
Now it has become slightly thick.
To a tadka pan add 1 tbsp ghee – add 1 tbsp broken cashews fry until golden.
Add 1 tbsp raisins.
Fry until it bubbles up well like shown. Now both cashews and raisins are fried well.
Both cashews and raisins have turned golden brown so switch off.
Add this to payasam.
Add 1/4 tsp cardamom powder.
Give a quick mix.
Switch off. It may look running at this stage but may turn slightly thick after cooling down.

Notes

You can get the bigger variety of sago too but that needs soaking I guess.
It is always better to cook sago in water first then add it to milk to discard the scum that floats on top while cooking sago.
Sago payasam thickens with time so switch off accordingly or reserve 1/4 cup milk at the time of serving.
You can also add 3-4 strands of saffron for extra flavour but I personally prefer cardamom flavour for this paysam.
The same recipe can be made with jaggery also if so use 1/2 cup jaggery make a slightly thick syrup and add it at the last stage before adding the cashews, raisins.

Nutrition

Sago Payasam Recipe Step by Step

1.Rinse 1/2 cup sago first and drain water. I have used the bigger white variety of sago or sabudana or javvarisi.

2.Add it to a bowl, soak in water till immersing level for an hour. Soaking is really not must but it helps in cooking sago faster.

3.After one hour you can see the pearls grow in size as shown below.

4.Rinse it well and drain water completely, Set aside.

5.Add 1 and 1/2 cups of water to a pan and let it boil.

6.Once it starts to boil add drained sago pearls. Give a quick stir.

7.Cook until it turns transparent around 10 mins. Keep stirring in between to avoid burning at the bottom.

8.The pearls have become transparent as shown this is perfect.

9.Now add 2 cups milk(boiled already).

10.Give a quick mix.

11.Add 1/2 cup granulated white sugar.

12.Give a quick mix. Let it cook for around 10 mins or until thick and creamy.

13.Now it has become slightly thick.

14.To a tadka pan add 1 tbsp ghee – add 1 tbsp broken cashews fry until golden.

15.Add 1 tbsp raisins.

16.Fry until it bubbles up well like shown. Now both cashews and raisins are fried well.

17.Both cashews and raisins have turned golden brown so switch off.

18.Add this to payasam.

19.Add 1/4 tsp cardamom powder.

20.Give a quick mix.

21.Switch off. It may look running at this stage but may turn slightly thick after cooling down.

Sago Payasam is ready!

Expert Tips

You can get the bigger variety of sago as I have used or the nylon variety too.
It is always better to cook sago in water first then add it to milk.
Always use full fat milk – Boil and use it.
If you have forgotten to soak sago then rinse sago once or twice then roast it in ghee, then cook in boiling water and proceed with the steps.
Sago payasam thickens with time so switch off accordingly or reserve 1/4 cup boiled milk to be aadded later.
You can add a pinch of edible camphor if you like for flavouring to get that divine taste.
You can also add 3-4 strands of saffron for extra flavour but I personally prefer cardamom flavour for this payasam.
The same recipe can be made with jaggery also if so use 1/2 cup jaggery make a slightly thick syrup and add it but make sure to simmer to avoid milk from curdling. When milk is added to hot jaggery syrup there are chances for curdling so I make sure to cool down a bit then add it. Else you can keep the flame in low then add milk

Soaking sago helps in easy and fast cooking.But if you are using the nylon variety sago no need to soak.
I used full cream milk so did’nt reduce it further. If you feel your milk is little runny then let it simmer to make it thick and creamy.

Serving & Storage Suggestion

Enjoy Javvarisi Payasam as a dessert after meal hot or cold as per your preference. Refrigerate for later use. Keeps well in room temperature fro a day and in fridge for about 2 days.

FAQS

1.What type of Sago to use?

I have tried with both sago varieties : bigger white one and the nylon sago variety and both works well however the best sago variety to use for payasam or kheer is the white bigger variety.

2.How to cook Sago?

1.Sago to be soaked for an hour then cooked in boiling water until transparent.

2.If you forget to soak sago then rinse sago well, roast it in ghee then add it to boiling water and cook.

3.Can it be made Vegan?

Yes you can replace milk with oats milk or almond milk or soya milk but make sure to add it and not boil. You can even use coconut milk but make sure to use half and half thin and thick coconut milk.

Vermicelli Sago Payasam (using jaggery)

Semiya Payasam is my favorite but only next to Sago Payasam. Nowadays mittu is fond of sago payasam she calls it balls payasam. Lately I am having a great liking towards payasam made with jaggery than sugar so wanted to try this combo of Javvarisi Semiya Payasam with jaggery.I made this payasam long back and it was sitting in my drafts waiting to get attention, as its Aadi 18 today thought to post this easy payasam.

Ingredients

1/4 cup sago
1/4 cup vermicelli / semiya
3/4 cup jaggery
1/4 cup water
2 cups milk
1 tbsp cashews
1tbsp raisins
1/4 tsp cardamom powder

Method

Soak jaggery in warm water, crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Cool down, strain and keep aside.
Soak sago for atleast 2 hours, just sprinkle water don’t add more.Drain water, rinse sago well and cook in water(till immersing level).Cook till the sago pearls turn transparent.Drain and set aside.
In a pan roast vermicelli till golden,Then 1 cup water and cook till it gets cooked to soft texture.
Take both cooked sago and vermicelli in a pan.Add jaggery syrup and heat it up.Cook for 3-5mins in low flame.Then add cardamom powder.
Switch off and let it cool down.Meanwhile fry cashews and raisins till golden brown.Boil milk and set aside to cool.
Once milk is cooled down add it to jaggery mixture and mix well.Finally add ghee fried cashews,raisins and mix well.This step can be done off the stove to avoid curdling.