sabudana payasam recipe

javvarisi payasam recipe with step by step pics. sabudana payasam is basically kheer and is the south indian version of sabudana kheer. this sweet creamy delicious dessert is also called as javvarisi payasam in tamil language

i make sabudana payasam similar to the way i prepare poha payasam with a few differences. in this recipe you don’t need to soak sabudana, but do note that cooking sabudana without soaking takes more time than if they were soaked and cooked later.

this method best comes handy and is useful when you want to make sabudana payasam any time or have forgotten to soak the sabudana before. sabudana payasam can be made two ways – one is by soaking sabudana and the other is by roasting sabudana and then cooking it. i usually choose the second method which is also how the sago payasam is made in this recipe.

sabudana is one of those ingredients that is also used during fasting like ekadashi or navratri. so a few more sabudana recipes you can make are:

  1. sabudana khichdi
  2. sabudana vada
  3. sabudana papad
  4. sabudana tikki
  5. sabudana thalipeeth

since i served javvarisi payasam as naivedyam to lord ganesha, i did add edible camphor, but this can be skipped. sabudana payasam can be served as a sweet dessert after meals.

if you are looking for more kheer recipes then do check rice payasam, moong dal payasam, rice kheer, seviyan kheer and punjabi phirni recipe.

javvarisi payasam recipe below:

sabudana payasam
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sabudana payasam recipe | javvarisi payasam recipe | sago payasam recipe

javvarisi payasam is the south indian version of sabudana kheer. this sweet creamy dessert is also called as javvarisi payasam in tamil language.

course desserts, sweets
cuisine south indian, tamil nadu
prep time 5 minutes
cook time 25 minutes
total time 30 minutes
servings 4
calories per serving 304 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 tablespoon ghee
  • 10 to 12 cashews (kaju)
  • 1 tablespoons raisins (kishmish)
  • ½ cup sabudana (tapioca pearls)
  • 3 cups water
  • 2 cups full fat milk
  • ½ cup sugar or add as required
  • ½ teaspoon cardamom powder (elaichi powder)
  • 1 pinch saffron (kesar) - optional
  • 1 pinch edible camphor - optional

how to make recipe?

frying dry fruits:

  1. in a heavy kadai or pan, take 1 tablespoon ghee and heat it on a low to medium flame.

  2. when the ghee melts, add 10 to 12 cashews (kaju).

  3. begin to fry the cashews on a low flame.

  4. fry cashews till they become golden. remove with a slotted spoon and keep them aside.

  5. then add 1 tablespoons raisins (kishmish).

  6. stirring often fry the raisins, till they swell and become plump.

  7. remove fried raisins with a slotted spoon and keep them aside along with the fried cashews.

roasting sabudana (javvarisi):

  1. now add ½ cup sabudana.

  2. mix the sabudana well with the ghee and begin to roast on a low flame stirring often.

  3. roast for 2 to 3 minutes on low flame.

making javvarisi payasam:

  1. then add 3 cups water.

  2. mix well and simmer on low to medium flame.

  3. the sabudana pearls will begin to get cooked and start floating on the top.

  4. when cooking the pearls, there will be some scum on top. if you want you can remove the scum with a slotted spoon.

  5. do stir at intervals when the sabudana is cooking, so that the sabudana does not stick at the bottom of the pan.

  6. simmer till you see the sabudana pearls becoming translucent and floating on top.

  7. then add 2 cups full fat milk. mix well.

  8. add ½ cup sugar and stir well so that all the sugar dissolves.

  9. add ½ teaspoon cardamom powder and  1 pinch saffron. you can skip saffron strands also.

  10. simmer the sabudana payasam on a low flame till the sabudana pearls have cooked well and softened.

  11. do stir often so that the sabudana pearls does not get stuck at the bottom.

  12. simmer till all the sabudana has cooked well. this takes about 20 to 25 minutes on a low flame. do remember to stir sabudana pearls so that they do not stick and become lumpy.

  13. check the pearls and press them between your fingers. they should be completely softened and look translucent. the milk will also thicken by the time the sabudana is cooked.

  14. some milk solids will be stuck at the sides. scrape them with a spoon or spatula and add back to the payasam. sabudana payasam thickens after cooling. so if you want a thin kheer, then you can add some more hot milk and sugar.

  15. lastly add the fried cashews and raisins along with 1 pinch edible camphor. edible camphor is an optional ingredient. mix well.

  16. serve javvarisi payasam hot or warm or chilled as a dessert after meals. if offering to your diety, then first offer the sabudana payasam and then serve it to your family as prashad.


stepwise javvarisi payasam or sabudana payasam recipe:

frying dry fruits:

1. in a heavy kadai or pan, take 1 tablespoon ghee and heat it on a low to medium flame.

making sabudana payasam recipe

2. when the ghee melts, add 10 to 12 cashews (kaju).

making sabudana payasam recipe

3. begin to fry the cashews on a low flame.

making sabudana payasam recipe

4. fry cashews till they become golden. remove with a slotted spoon and keep them aside.

making sabudana payasam recipe

5. then add 1 tablespoons raisins (kishmish).

making sabudana payasam recipe

6. stirring often fry the raisins, till they swell and become plump.

making sabudana payasam recipe

7. remove fried raisins with a slotted spoon and keep them aside along with the fried cashews.

making sabudana payasam recipe

roasting sabudana (javvarisi):

8. add ½ cup sabudana.

sabudana for making sabudana payasam recipe

9. mix the sabudana well with the ghee and begin to roast on a low flame stirring often.

sabudana for making sabudana payasam recipe

10. roast for 2 to 3 minutes on low flame.

sabudana for making sabudana payasam recipe

making sabudana payasam:

11. then add 3 cups water.

sabudana for making sabudana payasam recipe

12. mix well and simmer on low to medium flame.

sabudana for making sabudana payasam recipe

13. the sabudana pearls will begin to get cooked and start floating on the top.

sabudana for making sabudana payasam recipe

14. when cooking the pearls, there will be some scum on top. if you want you can remove the scum with a slotted spoon.

sabudana for making sabudana payasam recipe

15. do stir at intervals when the sabudana is cooking, so that the sabudana does not stick at the bottom of the pan.

16. simmer till you see the sabudana pearls becoming translucent and floating on top.

making sabudana payasam

17. then add 2 cups full fat milk.

18. mix well.

making sabudana payasam recipe

19. add ½ cup sugar.

making sabudana payasam recipe

20. stir well so that all the sugar dissolves.

making sabudana payasam recipe

21. add ½ teaspoon cardamom powder.

making sabudana payasam recipe

22. next add 1 pinch saffron. you can skip saffron strands also.

making sabudana payasam recipe

23. simmer the sabudana payasam on a low flame till the sabudana pearls have cooked well and softened.

sabudana payasam

24. do stir often so that the sabudana pearls does not get stuck at the bottom of the kadai or pan.

sabudana payasam

25. simmer till all the sabudana has cooked well. this takes about 20 to 25 minutes on a low flame. do remember to stir sabudana pearls so that they do not stick and become lumpy.

sabudana payasam

26. check the pearls and press them between your fingers. they should be completely softened and look translucent. the milk will also thicken by the time the sabudana is cooked.

making sabudana payasam recipe

27. some milk solids will be stuck at the sides. scrape them with a spoon or spatula and add back to the payasam. sabudana payasam thickens after cooling. so if you want a thin kheer, then you can add some more hot milk and sugar.

making sabudana payasam recipe

28. lastly add the fried cashews and raisins along with 1 pinch edible camphor. edible camphor is an optional ingredient. mix well.

making sabudana payasam recipe

29. serve javvarisi payasam hot or warm or chilled as a dessert after meals. if offering to your diety, then first offer the payasam and then serve it to your family as prashad.

javvarisi payasam recipe




2 thoughts on “javvarisi payasam recipe | sabudana payasam recipe | sago payasam recipe”

    1. thanks shubha. those are ladoos made with fresh coconut, jaggery and cardamom powder. its a bengali recipe of ladoos known as narkel naru. this version is also called as gurer narkel naru.

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