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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.
Prep Time10 minutes
Cook Time20 minutes
Servings2 people
AuthorSharmilee J

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

  • 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 tablespoon ghee - add 1 tablespoon broken cashews fry until golden.
  • Add 1 tablespoon 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 teaspoon cardamom powder.
  • Give a quick mix.
  • Switch off. It may look running at this stage but may turn slightly thick after cooling down.

Video

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 Facts
Javvarisi Payasam | Sago Payasam
Amount Per Serving (150 g)
Calories 599 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 50mg17%
Sodium 192mg8%
Potassium 611mg17%
Carbohydrates 100g33%
Fiber 3g13%
Sugar 68g76%
Protein 13g26%
Vitamin A 593IU12%
Vitamin C 2mg2%
Calcium 454mg45%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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