Sago / Javvarisi Payasam is one of the easiest payasam recipes next to 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,arent they cute?!
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 🙂 Mittu is not fond of any payasam but she had few spoons of this, it is sure a hit among kids.
Sago Payasam Recipe – Ingredients
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Dessert | Recipe Cuisine: South Indian
Recipe Category: Dessert | Recipe Cuisine: South Indian
Sago – 1/2 cup (I used Nylon small variety)
Milk – 3 cups
Sugar – 1/2 cup
Cashews – 8 broken
Raisins – 10
Cardamom powder – from 1
Melted Ghee – 1 tsp
Water – 1 and 1/4 cups (adjust)
Method:
- I used the nylon variety of sago which is very small and mildly transparent as you can see in the pics.First roast the sago in 1/2 tsp of ghee for 3mins set aside. In the same pan add remaining ghee and roast cashews, raisins until golden brown, set aside.
- In a wide bottomed vessel boil water, then add sago to boiling water cook until sago turns completely transparent and soft to touch. Drain off the extra water to discard the top layer of scum but this is purely optional.Drain and set the cooked sago aside. Boil milk(Reserve 1/4 cup milk at the time of serving as the payasam thickens with time) and simmer for 5mins till the milk starts thickening.
- Then add sugar and mix well till sugar completely dissolves, then add cooked sago and keep cooking for 2-3mins. Keep in low flame to avoid milk from curdling.Then add cardamom powder.
- Give a quick stir, cook for 2more mins until sago is completely blended with milk. Finally garnish with ghee fried raisins and cashews.
Serve hot or chilled as per your liking , I love it chilled!!
My Notes:
- Frying sago in ghee makes sago seperate while getting cooked.Make this payasam in low flame to avoid milk from curdling.
- 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.
Sona S says
April 12, 2013 at 2:20 amPayasam looks absolutely delicious and lovely clicks..
Priya R says
April 12, 2013 at 2:46 amI love sago in payasam 🙂 love all your clicks, you sure have magic in your pics
Gayathri Ramanan says
April 12, 2013 at 3:55 ampayasam looks yummy…nice & cute presentation
Sangeetha Nambi says
April 12, 2013 at 4:24 amSuper paayasam…
Anuradha Prem says
April 12, 2013 at 4:25 ami tried this payasam last month but it turned badly…now i got tips to make a yummy payasam so i again try make a yummy payasam … thanks to give a nice recipe..
Sapana Behl says
April 12, 2013 at 6:54 amI am trying this for sure !
RAKS KITCHEN says
April 12, 2013 at 9:47 amI love it a lot, looks super perfect too!
Poornima Porchelvan says
April 12, 2013 at 11:25 amyummy payasam.
Shanthi says
April 12, 2013 at 12:38 pmVery nice and neat explanation..my mom prepares the same way you prepared…
Vijayalakshmi Dharmaraj says
April 12, 2013 at 1:36 pmOMG what a lovely payasam n lovely clicks… wish to grab from here n u make very very tempting sis…
Veena Theagarajan says
April 12, 2013 at 1:38 pmlove it.. nicely presented
Vanamala Hebbar says
April 12, 2013 at 2:16 pmVery nice
Peggy G. says
April 12, 2013 at 2:18 pmThis looks like a tasty treat!
Sapthanaa Vytheswaran says
April 12, 2013 at 2:28 pmLooks lovely!
Dipti Joshi says
April 12, 2013 at 2:45 pmI am fan of this payasam..
Revathi says
April 12, 2013 at 3:10 pmPerfect delicious treat!can I grab one… As always neat clicks
sindhu chandran says
April 12, 2013 at 8:09 pmLooks Yummy !! And the contrast colors in the pictures are simply superb 🙂
Priya Suresh says
April 12, 2013 at 8:13 pmRich looking super creamy payasam,my all time favourite.
Aara Shaikh says
April 13, 2013 at 9:32 amhello sharmi ive been following u via mail from long time and im surprised all ur images r shown in google, when ever i browse for a recipe i find ur link there 🙂 congrats for this achievement Very nice recipes and click just Wonderful 🙂 i have a similar food blog too 🙂 Do check it when free
http://sweets-n-spices.blogspot.in/
Im a new blogger in search of new blogger friends 🙂 Do follow me back or add me to your cicle will be glad to have a new frnd out there
Sireesha Puppala says
April 13, 2013 at 3:24 pmnice clicks sharmila..the background is simpy superb
Revathi says
April 14, 2013 at 6:52 amHi sharmi iniya tamil puthandu valthukal:)happy following you and you have a awesome space…when your free plz drop into my space and will be encouraging if you follow back..
Sangeetha says
April 17, 2013 at 12:23 pmI love sago in payasam, this looks so delicious n inviting…great pics sharmi, love ur pictorials too 🙂
divya sankari says
April 14, 2015 at 3:38 amPerfect one for this Tamil new year….
Unknown says
March 12, 2016 at 1:24 pmCame out yummy yummy… followed the same measurement.. reminds me of my mother's payasam
Annapoorani says
April 25, 2016 at 7:01 amHi! Followed your recipe with just one small change. Pressure cooked the sago after drying in it in ghee. Just for 2 whistles, with one on high and the other on sim/low flame. Saves time and the hassle of keeping to stir continuously.
Thanks a ton.
Keerthana says
September 14, 2018 at 2:42 amHi…Thanks for this recipe.Turned out soo good….I have been visiting your blog for many years but this is my first comment.
Sharmilee J says
September 19, 2018 at 6:42 pmthank u so much! keep visiting 🙂