Javvarisi Payasam | Sago kheer is a popular sweet prepared during festivals. Sabudana kheer cooked in milk and condensed milk gives a delicious flavor to the tapioca. It’s great make-ahead desserts for a party.
For festivals and some happy occasions we usually make some sweets to celebrate. Among all the sweets Payasam variety is common in our house. As it doesn’t involve much time and can be prepared soon. I personally prefer payasam as it feels good to have it in a bowl and taste it with a spoon, enjoying the flavors.
I tasted Javvarisi payasam in my friend’s place recently and realized it’s been a while since I prepared it at home. I wanted to try it on weekend and made it. It was a total disaster. My sago was sticky and payasam was great because of the javvarisi texture. My husband asked me did you have a glue for my mouth, well it was a good joke but I was upset with the Kheer so I didn’t react 😛
I didn’t know what was the mistake. I called my mother and she told me what I did wrong while making Javvarisi Payasam. I forgot to strain the white layer and that was the problem with the texture. I wanted to try it again and made it for Ganesh Chaturthi’s new year.
While having lunch my Husband asked what payasam today, I said Sago Kheer. He said I am glad you are doing experiments for TMF but not on festive days. I gave him payasam with great hesitation he took a spoon. After tasting it he said well you can post this if you have one more bowl for me:D
The interesting thing is Vishvak comment for Javvarisi Payasam. I gave payasam to him after seeing it he told “White ball’:-) Kids associate everything they see with the things they like. I always associate it with pearls for him it’s white ball payasam.
Sago payasam needs little extra preparation compared to Semiya Payasam/macaroni payasam, but taste subsides that effort 🙂
See more Payasam recipes
Indian sweet recipes in TMF
Milk-based recipes in TMF
Javvarisi Payasam |Sabudana Payasam |Tapioca Kheer| Sago Kheer
Javvarisi Payasam is a popular sweet prepared during festival. Sabudana kheer cooked in milk and condensed milk gives a delicious flavor to the tapioca. Its great make ahead desserts for party.
Print
Pin
Comment
Servings: 3
Ingredients
- Javvarisi | Sabudana | Sago | Tapioca - 1/3 cup
- Milk - 3 cup + 3/4 cup
- Condensed Milk - 1/4 cup
- White /Brown Sugar - 1/2 cup
- Cardamom Powder - 1/8 tsp
- Saffron - 1/8 tsp
- Salt - a pinch
- Ghee /Butter - 1 tbsp
- Cashew - 1 tbsp
Instructions
- Soak javarrisi in hot water (around 1 + 1/2 cup) for 1 - 2 hours. There will be a white layer in the water, strain the javarrisi in a strainer/ colander and wash it with fresh water thrice
- Add ghee/ butter to the heavy-bottomed pan and once the pan gets hot add cashew; cook till the cashew turns golden brown
- In the same pan add sago and sauté for 30 seconds. Add milk and sago, continue cooking till javvarisi is done; stirring occasionally to prevent sago from sticking to the pan
- Add condensed milk and salt; continue cooking for 6-8 minutes. Add sugar and stir well; cook in low flame for a minute. Serve immediately or chill and serve
Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Notes
- Raisins, Almonds, pista, walnuts can be added for extra flavor
- Can cook sago in water and add milk after that
- Adding condensed milk gives rich creamy texture to the payasam, adjust the sugar accordingly
- Payasam tends to thicken overtime. If you think its thick add milk/water
- If you don’t have time to stir take a pressure cooker, add sago and ghee cook for a minute; add 1 cup of milk and cover the lid. Cook till the steam comes. Once when pressure releases naturally add remaining milk, condensed milk and salt, cook for 6-8 minutes, switch off
- I used whole fat milk, 2%. Milk can also be used instead
- Cooking time may vary depending upon the sagoO
- If the sago gets completely soaked in water add extra hot water and soak
- If you don’t have time to soak sabudana cook it in enough hot water till it is 3/4 th done. Strain the colander for 3-4 times. Add ghee sauté the sago and cook in milk
- Adjust sugar according to your taste
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!
- Soak javarrisi in hot water (around 1 + 1/2 cup) for 1 – 2 hours. There will be a white layer in the water, strain the javarrisi in a strainer/ colander and wash it with fresh water thrice
- Add ghee/ butter to the heavy-bottomed pan and once the pan gets hot add cashew; cook till the cashew turns golden brown
- In the same pan add sago and sauté for 30 seconds. Add milk and sago, continue cooking till javvarisi is done; stirring occasionally to prevent sago from sticking to the pan
- Add condensed milk and salt; continue cooking for 6-8 minutes. Add sugar and stir well; cook in low flame for a minute. Serve immediately or chill and serve
simple yet very tasty kheer
Thanku Veena:-)
Looks so delicious. .loved the colour
Thanku Moumita:-)
Looks delicious, I love creamy desserts.
Thanku Suzanne:-)
Payasam looks super delish!
Thanku Nish:-)
Payasam looks creamy and perfect…
Thanku Gayathri:-)
One of my most favorites 🙂 Looking yumm Vidya 🙂
Thanku dear:-)
My favouritest kind of payasam! I want some NOW.
I wish I could send you Aruna:-)
This looks so delicious and creamy!
Thanku Antonio:-)
Yummm vids. Happy Navratri
Thanku Sri:-)
Our favourite at home..looks so inviting vidya!!..Happy navratri!!
Thanku Padma:-)
This reminds me of my mom’s Payasam – so good! Love your use of condensed milk mmm mmm mmm good!
Thanku Shashi:-)
Simple and delicious dessert! Loved it
Thanku Freda:-)
Woooooow so tempting & inviting dear Vidya
Thanku Linda:-)
Sabudhana Payasam looks so yummy and delicious Vidya.. 🙂
Love Jevarasi payasam. I always mess up on this as my milk curdles. Any tip for me?
Thanku Sandhya.. My mother says if jaggery s added to boiling milk and cooked for a long time may curdle.other tan that I don’t know any other reason sorry dear