Javvarisi payasam / Sago kheer / Sabudana kheer

Written by: 7aum Suvai
I have never posted recipes with javvarisi / sago since I started blogging. I do have a reason why it is so. During my childhood, I used to keep raw javvarisi / sago in my mouth for a long time and then eat. They were looking transparent and also really hard to bite. I could still remember the nice aroma that comes from javvarisi / sago but nowadays javvarisi is not hard, white in color, smells terrible and does not even taste good. When I was telling this to my friends, they could not even realize that and also they are used to that smell and texture. I was tired buying javvarisi / sago and trying, always end up in failure. So I decided not to buy it anymore.
I also came to know the reason behind that smell and texture from a popular news channel. As everyone knows javvarisi / sago / sabudhana is made from tapioca / maravallikilanku/ kappa. Those days they always remove skins of kappa before they make javvarisi. But nowadays in order to reduce the cost of manufacturing, they do not remove skins and also, they use chemicals to make them look white. That’s why I stopped eating any javvarisi dish.
Recently when I was doing my regular grocery shopping, I came across javvarisi in brand named AAHAA. It was exactly the same javvarisi from my childhood looked perfect in shape, transparent and was hard to bite also. I grabbed one packet and tried it immediately. It was exactly the same javvarisi that I used to enjoy as a kid. Finally posting recipes with javvarisi in my blog.

Javvarisi payasam / sabudhana kheer

Ingredients:
Serve 6 or more
      • 1/2 cup – Javvarisi / Sago / Sabudana / Tapioca pearl
      • 1 litre – Milk
      • 1/2 to 1 cup – Jaggery (powdered)
      • 2 nos – Cardamom (crush it)
      • 10 nos – Cashew nuts
      • 10 nos – Raisin
      • 1 tsp – Ghee
Javvarisi payasam  / sabudhana kheer

Preparation method:
  1. Wash and soak javvarisi / sago in enough water for 3 to 4 hours, drain water completely and set it aside.
  2. Heat ghee in a pan, roast cashew nuts and raisins to a golden brown in color and set it aside.
  3. Take jaggery in a pan / vessel and add water enough to soak jaggery, bring it to boil and cook until jaggery is completely melted and becomes little bit thick syrup. Allow them to cool completely before adding it to the payasam.
  4. Meanwhile heat milk in a vessel, bring it to boil and cook until milk has reduced to 3/4 quantity. Now add soaked javvarisi / sago along with crushed cardamom to the boiling milk and cook for 5 minutes or until javvarisi / sago is 3/4 cooked.
  5. Reduce the flame to low, add jaggery syrup, roasted cashew nuts and raisin, cook for 5 more minutes and switch off the stove. Serve it cold or hot.
Sago payasam / sabudhana kheer
Sago payasam  / sabudhana kheer

Notes:
  • Do not over cook javvarisi / sago. Because it takes very less time to cook and also it will easily get mushy that spoils the texture of the dish.
  • You may increase or decrease the quantity of jaggery as per your sweet level.
  • You may replace jaggery with our regular sugar.
Javvarisi payasam  / sabudhana kheer

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