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 .
For festivals and some happy occasion 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 prefers payasam as it feels good to have it in a bowl and taste it with spoon, enjoying the flavors.
I tasted Javvarisi payasam in my friends place recently and realized its been a while since I prepared it in home. I wanted to try it on weekend and made. 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 didnt 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 new year.
While having lunch my Husband asked what payasam today, I said Sago Kheer. He said I am glad your are doing experiment 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
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 its white ball payasam.
If you like Payasam, check out other payasam recipes in TMF,
Javvarisi Payasam |Sabudana Payasam |Tapioca Kheer| Sago Kheer
- Javvarisi | Sabudana | Sago | Tapioca - 1/3 cup
- Milk - 3 cup + 3/4 cup
- Condensed Milk - 3 tbsp
- Evaporated milk/ Heavy cream - 1/4 cup I used Evaporated milk
- 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
- Soak javarrisi in hot water (around 1 + 1/2 cup) for 1 - 2 hours. There will be 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 bottamed 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 the pan
- Add condensed milk,evaporated milk and salt ; continue cooking for 6-8 minutes and switch off. Add sugar and stir well; serve immediately or chill and serve
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, evaporated 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 sago
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