javvarisi payasam | sabudana payasam | saggubiyyam payasam

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Javvarisi payasam recipe with step by step pics. Javvarisi payasam is the South Indian version of Sabudana kheer. this sweet creamy delicious dessert is also called as saggubiyyam payasam or sago payasam.

sabudana payasam recipe, javvarisi payasam

I make javvarisi 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.

Since I served javvarisi payasam as naivedyam to Bhagwan Ganesha, I did add edible camphor, but this can be skipped. Sabudana payasam can be served as a sweet dessert after meals.

How to make javvarisi payasam

Frying dry fruits

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

making javvarisi payasam recipe

2. When the ghee melts, add 10 to 12 cashews.

making sabudana payasam recipe

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

making javvarisi 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.

making sabudana payasam recipe

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

making javvarisi payasam recipe

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

making sabudana javvarisi payasam recipe

Roasting sabudana (javvarisi)

8. Add ½ cup sabudana.

making javvarisi payasam recipe

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

making javvarisi payasam recipe

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

making javvarisi payasam recipe

Making javvarisi payasam

11. Then add 3 cups of water.

making javvarisi payasam recipe

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

sabudana for making javvarisi payasam recipe

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

sabudana for making javvarisi 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 saggubiyyam 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.

javvarisi payasam recipe

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

making sabudana or javvarisi payasam recipe

17. Then add 2 cups full fat milk.

making sabudana or javvarisi payasam recipe

18. Mix well.

making sabudana or javvarisi payasam recipe

19. Add ½ cup sugar.

making javvarisi payasam recipe

20. Stir well so that all the sugar dissolves.

making javvarisi payasam recipe

21. Add ½ teaspoon cardamom powder.

making javvarisi payasam or sabudana payasam recipe

22. Next add 1 pinch saffron. You can skip saffron strands also.

making javvarisi payasam recipe

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

sabudana payasam, javvarisi payasam recipe

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

sabudana payasam, javvarisi payasam recipe

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.

javvarisi payasam recipe

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 javvarisi 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.

javvarisi payasam recipe, 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.

javvarisi payasam recipe, sabudana payasam recipe, saggubiyyam payasam

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, sabudana payasam recipe, saggubiyyam payasam
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sabudana payasam recipe, javvarisi payasam recipe, sago payasam recipe

Javvarisi Payasam

5 from 4 votes
Javvarisi payasam is a sweet creamy dessert made with sabudana (tapioca pearls), milk, ghee, sugar, raisins and cashews.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Cuisine South Indian, Tamil Nadu
Course: Desserts, Sweets

Servings 4
Units

Ingredients

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

Instructions

frying dry fruits

  • In a heavy kadai or pan, take 1 tablespoon ghee and heat it on a low to medium flame.
  • When the ghee melts, add 10 to 12 cashews (kaju).
  • Begin to fry the cashews on a low flame.
  • Fry cashews till they become golden. Remove with a slotted spoon and keep them aside.
  • Then add 1 tablespoons raisins (kishmish).
  • Stirring often fry the raisins, till they swell and become plump.
  • Remove fried raisins with a slotted spoon and keep them aside along with the fried cashews.

roasting sabudana or javvarisi

  • Now add ½ cup sabudana.
  • Mix the sabudana well with the ghee and begin to roast on a low flame stirring often.
  • Roast for 2 to 3 minutes on low flame.

making javvarisi payasam

  • Then add 3 cups water.
  • Mix well and simmer on low to medium flame.
  • The sabudana pearls will begin to get cooked and start floating on the top.
  • When cooking the pearls, there will be some scum on top. If you want you can remove the scum with a slotted spoon.
  • Do stir at intervals when the sabudana is cooking, so that the sabudana does not stick at the bottom of the pan.
  • Simmer till you see the sabudana pearls becoming translucent and floating on top.
  • Then add 2 cups full fat milk. mix well.
  • Add ½ cup sugar and stir well so that all the sugar dissolves.
  • Add ½ teaspoon cardamom powder and  1 pinch saffron. You can skip saffron strands also.
  • Simmer the payasam on a low flame till the sabudana pearls have cooked well and softened.
  • Do stir often so that the sabudana pearls does not get stuck at the bottom.
  • 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.
  • 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.
  • 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.
  • Lastly add the fried cashews and raisins along with 1 pinch edible camphor. Edible camphor is an optional ingredient. Mix well.
  • 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.

Nutrition Info Approximate values

Nutrition Facts
Javvarisi Payasam
Amount Per Serving
Calories 304 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 63mg3%
Potassium 218mg6%
Carbohydrates 52g17%
Sugar 34g38%
Protein 4g8%
Vitamin A 300IU6%
Calcium 147mg15%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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7 Comments

    1. Happy Ganesh Chaturthi. Yes, you can use jaggery. But add jaggery once the payasam is done. Wait for 3 to 4 minutes and then add jaggery so that the milk does not curdle.

    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.