Sago Payasam/Javvarisi Payasam/Sabudana Kheer

“Wishing all my lovely friends and wonderful readers a Very Happy Onam, Thiruvonam Aashamsakal”

Onam is the most important festival of the state of Kerala, India. It is a harvest festival and is celebrated with great enthusiasm by all the communities throughout Kerala. The festival is celebrated to welcome King Mahabali, whose spirit is said to visit Kerala at the time of Onam. Once again I am wishing all you a very very Happy Onam.

I am sorry my friend’s I was not keeping really well for the past 3-4 days, so was not able to visit your pages. But since today is Onam I wanted to post something really sweet and celebrate this Onam with all of you.

Here's how to make Sago/Javvarisi Payasam with step by step photos...

Ingredients

Javvarisi/Sago	½ cup
Milk	3 cups
Water	1 ½ cup
Sugar	½ cup [adjust to taste]
Cashew nuts	6 -8 broken
Raisins	10
Cardamom powder	¼ tsp
Ghee	1 tsp
Salt	One pinch

Preparation Time: 5 minutes                              Recipe Category: Sweet, Dessert
Cooking Time: 20-25 minutes                             Recipe Cuisine: Indian     
Serves: 4-5
Author: Priya Anandakumar 

Other Payasam varieties that might be of your interest…

Paasi Paruppu Payasam/Moong Dal Payasam

Aval Payasam/Rice Flakes Payasam

Semiya Payasam/Vermicelli Pasayam

Varagu Arisi Payasam/Kodo Millet Payasam

Sago Payasam/Javvarisi Payasam with Sugar

Sago Payasam/Javarisi Payasam with Jaggery

Rava Payasam/Sooji Payasam/Semolina Payasam

Garvanu/Wheat Flour Payasam

Carrot Kheer/Carrot Payasam

Apple Kheer/Apple Payasam

Mango Kheer/Mango Phirini/Mango Payasam

Badam Kheer/almond Milk

Ullundhu Pal/Ullundhu Payasam/Urad dal Milk

Badam Pisin with Milk

Paalada Pradhaman/Rice Palada Payasam

Lotus Seeds Kheer/Makhana Kheer

Arisi Paruppu Payasam

Method

Wash and soak the sago for about 2 hours and then drain the water. In a sauce pan boil about 3 cups of water and add the soaked sago to it.  Cook for about 4 – 5 minutes or until the sago is soft.

Meanwhile boil the milk separately and keep it aside. In a pan heat one tsp of ghee and fry the cashew nuts, raisins and keep them aside.

Now add the sugar, a pinch of salt to the cooked sago and stir it really well. Add the boiled milk and keep stirring for another 3 minutes. Make sure the stove is in low flame.

Add the cardamom powder, fried cashew nuts, raisins and cook for another 3 minutes.

Delicious and yummy Javvarisi payasam is ready, serve it either hot or cold.

Thank you all for visiting my blog, please come back again for more authentic and traditional dishes of South India.

Other Payasam varieties that might be of your interest…

Paasi Paruppu Payasam/Moong Dal Payasam

Aval Payasam/Rice Flakes Payasam

Semiya Payasam/Vermicelli Pasayam

Varagu Arisi Payasam/Kodo Millet Payasam

Sago Payasam/Javvarisi Payasam with Sugar

Sago Payasam/Javarisi Payasam with Jaggery

Rava Payasam/Sooji Payasam/Semolina Payasam

Garvanu/Wheat Flour Payasam

Carrot Kheer/Carrot Payasam

Apple Kheer/Apple Payasam

Mango Kheer/Mango Phirini/Mango Payasam

Badam Kheer/almond Milk

Ullundhu Pal/Ullundhu Payasam/Urad dal Milk

Badam Pisin with Milk

Paalada Pradhaman/Rice Palada Payasam

Lotus Seeds Kheer/Makhana Kheer

Arisi Paruppu Payasam

If you find the post really interesting, it will really nice of you if you can share it with your face back fans or twitter friends or pin it or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All this means a lot to me and a great encouragement as well.

Until then I am signing off…