Javvarisi Payasam (Sago Kheer / Sabundana Kheer)

Avani Avittam, Diwali, Ganesh Chaturthi, Hanuman Jayanthi, Janmashtami, Kheer, Navratri, Onam 0 comments

This is an another popular South Indian payasam/kheer variety made during festivals or weddings. Made with Javvarisi (Sago/Sabudana), milk and ghee, it is easy to make and tastes delicious.
javvarisi payasam - Javvarisi Payasam (Sago Kheer / Sabundana Kheer)

Sago/Sabudana/Javvarisi – 1/4 cup
Full Cream Milk – 3 1/2 cups
Ghee – 3 tblsp
Cashewnuts – 2 tblsp, broken
Saffron Strands – 1/2 tsp
Raisins – 2 tblsp, seedless
Sugar – 3/4 cup
Green Cardamoms – 1 tsp, powdered

1. Soak saffron in 1/2 cup of hot milk for 30 minutes.
2. Heat the ghee in a frying pan over moderate heat.
3. Fry cashewnuts till golden.
4. Drain and set aside.
5. Add raisins to pan and fry till they puff up.
6. Drain and set aside.
7. Mix the javvarisi and 1 cup water in the same pan.
8. Bring to boil.
9. Reduce heat and simmer for about 10 minutes till sago is cooked.
10. Pour in 3 cups of milk and simmer for 10 to 12 minutes till milk thickens slightly.
11. Add sugar and simmer for 5 minutes.
12. Stir in the saffron-flavoured milk and powdered cardamom.
13. Simmer for another 5 minutes.
14. Add the fried cashewnuts and raisins.
15. Serve hot or chilled.

Leave a Comment

Your email address will not be published. Required fields are marked *