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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
Cook Time: 20 minutes
Total Time: 2 hours 20 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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