JAVVARISI PAYASAM | JAYASHREE RECIPES
Javvarisi Payasam is a delicious and popular South Indian dessert recipe made from tapioca pearls, milk and sugar. It is usually made during festivals like diwali, gokulashtami, durga pooja and also in marriages, pot lucks and weekends. It is also called as sago kheer or sabudana kheer or tapioca pearl pudding. This dessert tastes heavenly delicious when it serves warm. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
RECIPE FOR JAVVARISI PAYASAM
Coarse : Dessert
Cuisine : South Indian
Author : Jayashree Karthik
Prep Time : 5 min
Cook Time : 25 min
INGREDIENTS
- 1/2 cup javvarisi (sago or tapioca pearls)
- 1 tbsp ghee
- 15 cashews
- 10 raisins
- 2 cup milk - full fat
- 1/2 cup sugar
- 1/2 tsp cardamom powder
METHOD
- rinse the javvarisi in running water for 3 times and then soak in enough fresh water for 2 hours
- heat a tbsp of ghee in the pan, add cashews and fry on a low flame, when the nuts starts to turn color add in the raisins and wait for a second to plump up and then switch off the flame and set aside
- boil 2 cup milk in the sauce pot along with soaked javvarisi for 20-25 minutes on low flame or until the javvarisi cooked thoroughly (stir often or else the javvarisi get scorch at the bottom
- once javvarisi cooked thoroughly, add granulated sugar and mix well
- let it boil for 4 minutes
- add cardamom powder, roasted cashews and raisins into the payasam
- mix well and then switch off the flame
- serve warm
NOTES
- use full fat milk for creamy consistency and taste
- i used cashews here, you can also replace with any of your favorite nuts like almonds, walnuts and pistachios
- also you can replace the granulated sugar with jaggery, palm jaggery and coconut sugar
- adjust the consistency of the payasam as per your taste, this payasam thickens as it cools, if you want liquid consistency add more milk and sugar and then adjust it
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