Carrot Javvarisi Payasam/Carrot Sago Kheer

Written by: 7aumsuvai
Yummy kheer with carrot and sago/javvarisi/ Sabudana. Carrot adds unique taste to the payasam/Kheer. Must try recipe.

Serves 4 to 5
  • 2 cups – Milk (I used 2 %)
  • 1 medium – Carrot (chopped)
  • 1/4 cup – Sago/Javvarisi/sabudana
  • 1/4 cup – Sugar (or add as needed)
  • 1/4 tsp – Cardamom powder
  • 10 no’s – Cashew nuts
  • 10 no’s – Raisins
  • 5 to 8 no’s – Almonds
  • 1to 2 tsp – Ghee

Preparation Method:
  1. Wash and soak almonds in enough for water for 1 to 2 hours. Peel the skin later.
  2. Wash and soak sabudana/javvarisi in enough water for 1 to 2 hours or until well soaked. Then cook them in 1 to 1 1/2 cup of water until well cooked. Set it aside.
  3. Cook carrot in enough water. Grind cooked carrot and soaked almonds without skin along with little milk to grind to a fine puree. Set it aside.
  4. Heat milk in a pan and bring it to boil. Add carrot puree, cooked sago,sugar,cardamom powder, continue to cook for 10 mins or until the payasam/kheer get slightly thick.
  5. Meanwhile roast cashew nuts and raisin in hot ghee until they are golden brown. Pour this on top of the payasam/kheer and serve it hot or cold.


  • Sago/javvarisi/sabudana should be soaked for better cooking.
  • Adjust the sugar level as per your taste. 1/4 cup was just perfect for me.

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