Javvarisi payasam is a sweet dish made with sago or tapioca pearls, sweetener, milk, cardamoms, cashews and raisins. Javvarisi is the tamil name to tapioca pearls & is often used to make payasam or kheer. This is a simple recipe that can be made in no time during festivals or occasions.
Traditionally payasams were made using jaggery as refined sugar does not give the real taste. However if you prefer you can make this even with sugar or kalakandu (rock sugar) or even with palm jaggery.
Most people use javvarisi to make payasam for puja. I was also one among them who would make this for many festivals and even add them to rice or semiya payasam.
I had made this during ganesh chathurthi many years ago. These were the quick naivedyams i offered on the second day of ganesh puja. Sesame seeds peanut ladoo , bellam kudumulu , chalimidi vadapappu and sago payasam.
But in the recent years I have stopped using processed ingredients like javvarisi & semiya for offerings. I make it sometimes during the hot summer days as sago is said to balance the summer heat in the body.
Javvarisi is also fed to babies during teething and tummy upsets. If you are keen to know how to feed sago to your baby then check this Sabudana kheer.
Ingredients (1 cup = 240ml )
- ½ cup Javvarisi (sago, tapioca pearls)
- 1 to 1 ¼ cup jaggery (or sugar or palm jaggery)
- 3 cups milk
- 1 ½ cups water
- ¼ tsp cardamom powder
- 10 cashewnuts or as needed
- 1 tbsp ghee
- 10 raisins or as needed
How to make the recipe
- Wash sago well in lot of water. Some variety of sago needs to be soaked for about 30 to 50 minutes. Cook them well with 1 ½ to 2 cups water until they turn transparent. If needed add more water and cook. Bite few pearls and check they must be soft.
- Add milk and simmer further for the payasam to thicken. Keep stirring to prevent burning at the bottom.
- When the payasam thickens yet is of runny consistency, turn off the stove. It will thickens as it cools down.
- Switch off the stove and add grated jaggery or sugar and cardamom powder. Stir well for the jaggery to blend well. Do not cook after adding jaggery the payasam can curdle.
- Alternately you can make a jaggery syrup and cool it completely. Then add to the javvarisi payasam. Adding hot jaggery syrup to the hot payasam will curdle. So ensure one of them is cooled completely.
- Heat ghee in a small pan. Fry cashew nuts until golden, then add raisins. When they turn plump add to the javvarisi payasam. This payasam is heaty to the body if eaten hot. It will reduce the body heat & cool down if eaten cold.
step by step pictures on javvarisi payasam
Some kinds of javvarisi are rather too hard to cook instantly. So if you have time just soak them in water for about 30 to 50 mins and then cook.
To make this sagubiyyam payasam or javvarisi payasam, I cook sago in water till translucent, add milk and simmer further to thicken and then add grated jaggery.
If jaggery has impurities, it has to be melted first with few tbsp. water, filter and then boiled till it thickens. This thick jaggery syrup is cooled completely. Then added to the cooked sago milk. It is not cooked further to prevent curdling.