Javvarisi Payasam | Sago Kheer | Sabudana Kheer

Javvarisi Payasam | Sago Kheer with step-by-step pictures and video. Check out the arisi  javvarisi payasam video recipe, and if you like the video pls SUBSCRIBE to my channel

Javvarisi Payasam — also known as Sago Kheer or Sabudana Payasam — is a classic Indian festival dessert made with tapioca pearls simmered in milk, sweetened with sugar and condensed milk, and flavored with cardamom and saffron. Though simple, this payasam can easily go wrong if the sago turns sticky or glue‑like. I learned this the hard way when my first attempt was a complete disaster, thanks to the starchy white layer I forgot to rinse off.

What causes sago to turn sticky? The starch released during soaking forms a white layer. If not rinsed thoroughly, it makes the payasam gluey.

How long should I soak javvarisi? Soak in hot water for 1–2 hours, then rinse 2–3 times until the water runs clear.

Can I make this without soaking? Yes. Cook sago in plenty of hot water until ¾ done, rinse well, then finish cooking in milk.

Why sauté sago in ghee? It enhances flavor and helps prevent the pearls from clumping.

Can I use low‑fat milk? Yes, but whole milk gives a richer, creamier payasam.

Does payasam thicken after cooling? Yes. Add warm milk or water before serving to adjust consistency.

What nuts can I add? Cashews are traditional, but raisins, almonds, pistachios, and walnuts all work beautifully.

Can I make this ahead of time for a party? Absolutely. Just thin it out with milk before serving.

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.

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Course: Payasam

Cuisine: Indian

Prep Time: 2 hours hours

Cook Time: 20 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 3

Author: Vidya Srinivasan

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

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Notes

1.  Raisins, Almonds, pista, walnuts can be added for extra flavor
2. Can cook sago in water and add milk after that
3. Adding condensed milk gives rich creamy texture to the payasam, adjust the sugar accordingly
4.  Payasam tends to thicken overtime. If you think its thick add milk/water
5. 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
6. I used whole fat milk, 2%. Milk can also be used instead
7. Cooking time may vary depending upon the sagoO
8.  If the sago gets completely soaked in water add extra hot water and soak
9.  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
10.  Adjust sugar according to your taste

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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

How to make javvarisi payasam with step-by-step pictures

• Soak javarrisi in hot water (around 1 + 1/2 cups) 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 cashews;  cook till the cashews turn 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 on a low flame for a minute. Serve immediately or chill and serve