Javvarisi Payasam | Sago Payasam
Javvarisi Payasam is a delicious creamy dessert made by cooking javvarisi / sago with milk, sugar and flavored with cardamom finally garnished with ghee fried nuts & raisins. Javvarisi Payasam also called as Sago Payasam is a special festive kheer which can be made in minutes and loved 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 I am still bowled out to see the cute looking balls, aren’t they cute?!
About Javvarisi Payasam
This recipe for Javvarisi Payasam is a simple and perfect choice for beginners. In just 20 minutes, you can create a deliciously creamy and indulgent pudding. It is also gluten-free, making it suitable for many dietary restrictions.
In Tamil, Javvarisi refers to sago pearls and kheer is known as payasam. Therefore, this dish is called Javvarisi Payasam.
Sago, also known as Javvarisi in Tamil, Tapioca pearls or Sago in English, Sabudana in Hindi, Sabakki in Kannada, and Chowari in Malayalam, are spherical pearls with a starchy texture. They are derived from the tapioca or yuca root and are primarily produced in Southeast Asia.
Sago pearls are a popular ingredient in many regions. Simply boil them in water, then add milk and sugar to create a delicious Sago Pudding. In Tamil, it is known as Javvarisi Payasam, in Hindi as Sabudana kheer, in English as Sago Pudding, and in Telugu as Saggubiyyam Payasam.
The technique for preparing Sago Payasam that I have provided is incredibly useful because it can be prepared with or without pre-soaking the sago. Soaking the sago helps it cook more quickly and results in softer sago balls in the payasam.
One can alter the flavoring to suit their preferences. A recommended combination for this payasam is the addition of cardamom powder, or saffron. For a temple-inspired taste, a small amount of edible camphor can be included.
You can enjoy the payasam on its own, or try adding a few papads or medu vadas to it for a delicious twist – I personally love it that way. My children also adore this Sago Payasam, so I make it at least once a month.
Instead of using white sugar, you have the option to substitute jaggery. However, it is important to first dissolve the jaggery in water to remove any impurities before adding it to your dish. Keep in mind that if you add jaggery syrup to hot milk, it may cause the milk to curdle, so it’s best to simmer the milk first before adding the syrup.
This sweet treat can be whipped up in just 20-25 minutes without the need for soaking. It’s a delicious way to incorporate sago pearls into a dessert.
Sago Payasam Ingredients
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You have the option to use either the larger white sago or the smaller nylon sago. It is recommended to use the larger variety.
- Milk : Use fresh full cream milk that is not skimmed or toned or processed. I’ve used fresh cows milk.
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I used regular white sugar to make Semiya Payasam. You can substitute sugar with jaggery powder or jaggery syrup or cane sugar, adjusting the amount as needed.
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I frequently use a combination of cashews and raisins cooked in ghee as a topping.
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Taste Enhancement: I utilized ground cardamom for adding flavor, but you may also substitute with saffron strands.
Step by Step Recipe for Sago Payasam
First, wash and drain 1/2 cup of sago. I used the larger white type of sago, also known as sabudana or javvarisi.
Place it in a bowl and let it soak in water for one hour until fully immersed. While soaking is not necessary, it can help speed up the cooking process for sago.
After an hour, you will notice that the pearls have increased in size, as depicted in the image below.
Thoroughly rinse the item and fully drain the water. Then, put it to the side.
Combine 1 cup and 1/2 cup of water in a pan and bring it to a boil.
When the water boils, add in the drained sago pearls and stir briefly.
Cook for approximately 10 minutes, or until it becomes transparent. Be sure to stir occasionally to prevent burning on the bottom.
The pearls have achieved transparency, as demonstrated, which is ideal.
Next, include 2 cups of already boiled milk.
Mix quickly.
Add half a cup of granulated sugar.
Stir quickly and cook for approximately 10 minutes or until the consistency is thick and creamy.
Currently, it has thickened slightly.
In a tadka pan, melt 1 tablespoon of ghee and then add 1 tablespoon of broken cashews. Fry until they turn golden in color.
15.Add 1 tablespoon raisins.
Cook until it bubbles up like the picture. The cashews and raisins should both be well-fried.
Both cashews and raisins have become a golden brown color, so it is time to turn off the heat.
Add this to the payasam.
Mix in 1/4 teaspoon of cardamom powder.
Mix quickly.
Turn off. It may appear to be operating at this point, but it could become slightly thicker once it has cooled down.
The Sago Payasam has been prepared!
Expert Tips
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You can choose from a larger selection of sago, including the type I used or the nylon variety.
- It is always better to cook sago in water first then add it to milk.
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Make sure to always use whole milk – Heat and incorporate into recipe.
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If you forgot to soak the sago, rinse it once or twice and then roast it in ghee. Afterwards, cook it in boiling water and continue with the remaining steps.
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The consistency of Sago payasam will become thicker over time, so be sure to turn off the heat accordingly. Alternatively, you can reserve 1/4 cup of boiled milk to add in later.
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If desired, you may include a small amount of edible camphor to enhance the flavor and achieve a heavenly taste.
- You can also add 3-4 strands of saffron for extra flavour but I personally prefer cardamom flavour for this payasam.
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If desired, this recipe can also utilize jaggery instead. Use 1/2 cup of jaggery to create a slightly thicker syrup, and add it to the mixture. To prevent curdling, be sure to simmer the mixture before adding the milk. It is important to cool the jaggery syrup down before adding the milk, as adding hot milk can lead to curdling. Alternatively, you can keep the heat low when adding the milk.
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Soaking sago can aid in quicker and simpler cooking. However, if you are using nylon sago, there is no need to soak it.
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I utilized full-fat milk, so I did not decrease it any further. If you find that your milk is too thin, you can let it simmer on its own to achieve a thicker and creamier consistency before adding it to the cooked sago.
Serving & Storage Suggestion
Savor Javvarisi Payasam as a post-meal treat, either hot or cold according to your liking. Store in the refrigerator for future consumption. It stays fresh at room temperature for one day and in the refrigerator for approximately two days.
FAQS
Which type of Sago should be used?
I have attempted using two types of sago: the larger white variety and the nylon sago variety, and both have been successful. However, the optimal sago variety for making payasam or kheer is the larger white variety.
How do you prepare Sago?
Soak sago for one hour, then cook in boiling water until it becomes transparent.
If you happen to forget to soak the sago, simply rinse it thoroughly, then roast it in ghee and add it to boiling water to cook.
Is it possible to make it vegan?
It is possible to substitute regular milk with oat, almond, or soy milk, but do not boil it. Another option is coconut milk, but use both thin and thick coconut milk in equal amounts.
Please feel free to contact me at [email protected] if you have any further inquiries about the Javvarisi Payasam Recipe. You can also stay updated by following me on Instagram, Facebook, Pinterest, Youtube, and Twitter.
Have you attempted making the Javvarisi Payasam recipe? Please share your thoughts on how it turned out. You can also tag us on Instagram @sharmispassions and use the hashtag #sharmispassions.
📖 Recipe Card
Javvarisi Payasam | Sago Payasam
Ingredients
- 1/2 cup sago
- 1 and 1/2 cups water
- 2 cups milk
- 1/2 cup sugar
- 1 tablespoon cashews broken
- 1 tablespoon raisins
- 1/4 teaspoon cardamom powder
- 1 tablespoon ghee
Instructions
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First, rinse 1/2 cup of sago and drain the water. I used the larger, white variety of sago, also known as sabudana or javvarisi.
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Place it in a bowl and immerse it in water for an hour. Soaking is not necessary, but it can speed up the cooking process for sago.
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In just one hour, you will be able to observe the pearls increasing in size as depicted in the image below.
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Thoroughly rinse and fully drain the water, then set it aside.
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Put 1 and 1/2 cups of water in a saucepan and allow it to come to a boil.
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Add drained sago pearls to the pot once it begins to boil. Quickly stir.
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Cook for approximately 10 minutes, or until it becomes transparent. Be sure to stir occasionally to prevent burning on the bottom.
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The pearls have achieved a transparent appearance, which is ideal. -
Next, incorporate 2 cups of pre-boiled milk.
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Mix quickly.
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Include 1/2 cup of granulated sugar in the mixture.
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Stir the mixture briefly. Allow it to cook for approximately 10 minutes or until it becomes thick and creamy.
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It has now thickened slightly.
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In a tadka pan, melt 1 tablespoon of ghee. Then, add 1 tablespoon of broken cashews and fry them until they turn golden.
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Add 1 tablespoon raisins.
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Cook until it bubbles up and becomes golden brown, as shown. Both the cashews and raisins should be well-fried.
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Both cashews and raisins have reached a golden brown color, so it is time to turn off the heat.
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Include this in the payasam.
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Mix in 1/4 teaspoon of cardamom powder.
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Mix quickly.
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Turn off. It may appear to be functioning at this point, but it may become slightly thicker once it has cooled down.
Video
Notes
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You can also obtain a larger variety of sago, but it will require soaking.
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To avoid the floating scum while cooking sago, it is recommended to first boil it in water before adding it to milk.
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If left to sit, sago payasam will become thicker, so either turn off the heat accordingly or set aside 1/4 cup of milk to add at the time of serving.
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You have the option to include 3-4 strands of saffron for additional taste, however, I personally favor the cardamom flavor in this paysam dish.
- You can also use jaggery in this recipe by using 1/2 cup, making a slightly thick syrup, and adding it in the final step before adding the cashews and raisins.
Nutrition
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