JAVVARISI PAYASAM - SAGO PAYASAM

PAYASAM/PRADHAMAN/KHEER
JAVVARISI PAYASAM - SAGO PAYASAM

     Javvarisi Payasam/Sago Payasam is a Classical Indian Dessert/Pudding prepared with roasted Tapioca Pearls/Sago, Milk and Sugar. Javvarisi Payasam as it is called in South India and as Sabudhana Kheer in North India, are the same versions of Tapioca Pearl pudding with slight variations in texture and consistency along with varied garnishes used. Though the base ingredients remain the same, it can be converted into a rich dessert with its variations in garnishing and flavourings.
     If there is one quickest dessert, then Javvarisi Payasam/Sago Payasam comes into mind next to Semiya/Vermicelli Payasam. Javvarisi Payasam/Sago Payasam can be prepared by soaking the Tapioca Pearls/Sago/Javvarisi or alternatively it can also be prepared by roasting the Tapioca Pearls/Sago/Javvarisi in ghee.  This is the easiest method and also gives a better texture to the Javvarisi Payasam/Sago Payasam.
     Sago Payasam is a common Payasam recipe prepared in most of the households.  Sago/Tapioca Pearls can also be combined up with Vermicelli to make Javvarisi-Semiya Payasam.  Another version of Sago Payasam with Jaggery and Coconut Milk is also prevalent in and around South India.

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Cuisine - Indian
Recipe Type - Payasam/Pradhaman/Kheer, Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5 - 10 Minutes
Cooking Time - 20 - 30 Minutes



JAVVARISI PAYASAM - SAGO PAYASAM

PAYASAM/PRADHAMAN/KHEER
JAVVARISI PAYASAM - SAGO PAYASAM


INGREDIENTS :

To Cook Tapioca Pearls/Sago/Javvarisi :

Tapioca Pearls/Sago/Javvarisi - 1/3 Cup
Ghee - 1 Tbspn
Water - 1 Cup
Salt - a Pinch

For Javvarisi Payasam/Sago Payasam :

Milk - 2 Cups
Milkmaid/Condensed Milk - 1/2 Cup
Cashew Nuts -10-12 Nos.
Raisins - 10-12 Nos.
Ghee - 1 Tbspn
Cardamoms - 3-4 Pods
Sugar - 1 Tbspn

METHOD :

  • Heat 1 Tbspn of Ghee in a pan and roast the Cashew Nuts on a low flame until it turns into a light golden brown in colour.
  • Remove it with slotted spoons and keep it aside.
  • Fry the Raisins in the remaining Ghee on a low flame until it fluff-up. Remove and keep it aside.
  • Heat the remaining 1 Tbspn of Ghee in a Pressure Cooker/non-stick/heavy bottomed pan.
  • Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame until it Pops. (stirring and toasting it consistently).
  • Add 1Cup of Water along with a pinch of Salt and pressure cook the Roasted Tapioca Pearls/Sago/Javvarisi.
  • Pressure cook for 2 Whistles on a high flame, reduce the flame and cook for another 3-4 whistle.
  • Switch off the flame and allow the pressure to release.
  • Once the Tapioca Pearls/Sago/Javvarisi are well cooked, pour the Milk & allow it to boil, stirring frequently.
  • Pour in the Condensed Milk and mix well.
  • Grind the Cardamom Pods along Sugar into a fine powder and add it to the Javvarisi Payasam/Sago Payasam.
  • Allow it to boil on a very low flame for about 5-10 minutes, stirring frequently.
  • Switch off the flame once it reaches the desired consistency.
  • Garnish it with Cashew Nuts and Raisins or any dry fruits & nuts of your choice.
  • Serve Javvarisi Payasam/Sago Payasam hot or cold.

NOTES :

  • Care should be taken not to burn or brown the Tapioca Pearls/Sago/Javvarisi.
  • Stir continuously while roasting the Tapioca Pearls/Sago/Javvarisi until it pops. 
  • Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame.
  • Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
  • Stir the Javvarisi Payasam/Sago Payasam frequently while cooking.  
  • Can garnish the Javvarisi Payasam/Sago Payasam with your choice of Nuts and Dry Fruits.
  • Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
  • Javvarisi Payasam/Sago Payasam tends to become thicker once cooled down, pour some milk and adjust accordingly.
  • Can refrigerate the Javvarisi Payasam/Sago Payasam and serve it chilled too.

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