Javvarisi Payasam is a creamy delicious sweet made with sago, ghee, milk and sugar from the South Indian cuisine. It is also called as saggubiyyam payasam (in Telugu language) or sago payasam and is a gluten-free recipe.
Table of Contents
About this recipe
Sago are round shaped pearls made from tapioca root or yuca root. They are also called as tapioca pearls in English and sabudana in Hindi.
In Tamil, these are known as Javvarisi, in Kannada as Sabakki, in Telugu as Saggubiyyam and in Malayalam as Chowari.
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 sago, but do note that cooking sago without soaking takes more time than if they were soaked earlier.
My method is very helpful when you want to make javvarisi payasam any time or you have forgotten to soak sago.
Saggubiyyam payasam can be made two ways – one is by soaking sago and the other is by roasting sago and then further cooking it. I usually choose the second method which is also how this sago payasam recipe is made.
When I offer javvarisi payasam as naivedyam to the deities, I add edible camphor, but it can be easily skipped.
Saggubiyyam payasam can be served as a sweet dessert after meals.
Adding jaggery in javvarisi payasam
In this recipe, I have added raw sugar, but I also make saggubiyyam payasam with jaggery.
To add jaggery, follow my recipe entirely without adding sugar. Remove the pan from stove-top and set it aside for 3 to 4 minutes.
Add ½ cup grated jaggery or chopped jaggery. If jaggery is added to boiling hot milk, it will curdle the milk. So it helps to reduce the heat a wee bit in the javvarisi payasam before adding jaggery.
If your jaggery has impurities, then first dissolve it in some warm water. Then filter it and add to the javvarisi payasam. You can even add palm sugar, coconut sugar and palm jaggery.
How to make Javvarisi Payasam
Frying cashews and raisins
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.
3. Begin to fry the cashews on a low flame.
4. Fry cashews till they become golden. Remove with a slotted spoon and set them aside.
5. Then add 1 tablespoons raisins.
6. Stirring often fry the raisins, till they swell and become plump.
7. Remove fried raisins with a slotted spoon and keep them aside with the fried cashews.
Roasting javvarisi (saggubiyyam)
8. Add ½ cup javvarisi.
9. Mix the javvarisi well with the ghee and begin to roast on a low flame stirring often.
10. Roast for 2 to 3 minutes on low flame.
Cooking Javvarisi
11. Then add 3 cups of water.
12. Mix well and simmer on low to medium flame.
13. The sago pearls will begin to get cooked and start floating on the top.
14. When cooking the pearls, there will be some scum on top. If you want you can remove the scum with a slotted spoon.
15. Do stir at intervals, so that the sago does not stick at the bottom of the pan.
16. Simmer until you see the sago pearls becoming translucent and floating on top.
Making Javvarisi Payasam
17. Then add 2 cups whole milk.
18. Mix very well.
19. Add ½ cup sugar.
20. Stir well so that all the sugar dissolves.
21. Add ½ teaspoon cardamom powder.
22. Next add 1 pinch saffron. You can skip saffron strands also.
23. Simmer the javvarisi payasam on a low heat until the sago pearls have cooked well and softened.
24. Do stir often so that the javvarisi does not get stuck at the bottom of the kadai or pan.
25. Simmer until all the sago pearls have cooked well. This takes about 20 to 25 minutes on a low heat. Do remember to stir sago pearls so that they do not stick and become lumpy.
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 sago pearls are cooked.
27. Some milk solids will be stuck at the sides. Scrape them with a spoon or spatula and add back to the javvarisi payasam. Sago payasam thickens after cooling. So if you want a thin payasam, then you can add some more hot milk and sugar as required at this step.
28. Lastly add the fried cashews and raisins along with 1 pinch edible camphor. Edible camphor is an optional ingredient. Mix well.
29. Serve javvarisi payasam hot or warm or chilled as a dessert after meals. If offering to your deity, then first offer the payasam and then serve it to your family as prashad.
Expert Tips
- Milk: Use whole milk of full fat milk for better consistency and taste.
- Nuts: You can add almonds, pistachios, walnuts or any nuts that you like.
- Type of sago: Use the sago that we add in Sabudana Khichdi and Sabudana Vada. Do not add the large nylon sago.
- Sugar replacements: You can easily replace sugar with jaggery, palm jaggery and coconut sugar. Do read my method on how to replace it above the step-by-step guide.
- Consistency: Javvarisi payasam thickens as it cools. If you want a lighter fluid consistency, then add some milk before serving or cook it to the right consistency you prefer so that on cooling it does thicken too much. For a thin payasam, add more milk and increase the amount of sugar accordingly.
- Scaling: Make easily a large batch of this saggubiyyam payasam for festive occasions.
- Storage: Leftovers stay well in the refrigerator for 2 to 3 days. Before serving, gently warm or heat it.
- Pressure cooking: For faster cooking, you can cook sago in a pressure cooker for 1 to 2 whistles with 2 to 2.5 cups water. Then add milk and stirring at intervals cook until the saggubiyyam payasam thickens.
- Vegan version: Make the javvarisi payasam with coconut milk or almond milk. Cook sago until softened completely and throughly in water. Add sugar, cardamom powder, saffron and mix well. Then add coconut milk or almond milk. Gently heat through until warm or lightly hot – do not boil. Finish with the fried cashews and raisins.
More South Indian Payasam Recipes!
Sweets Recipes
South Indian Food
Gluten Free Recipes
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Javvarisi Payasam | Saggubiyyam Payasam
Ingredients
- 1 tablespoon Ghee (clarified butter)
- 10 to 12 cashews
- 1 tablespoons raisins
- ½ cup javvarisi (sago, saggubiyyam or tapioca pearls)
- 3 cups water
- 2 cups whole milk
- ½ cup sugar or add as required
- ½ teaspoon cardamom powder
- 1 pinch saffron – optional
- 1 pinch edible camphor – optional
Instructions
Frying cashews and raisins
- 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 javvarisi (saggubiyyam)
- Now add ½ cup sago.
- Mix the sago well with the ghee and begin to roast on a low flame stirring often.
- Roast for 2 to 3 minutes on low flame.
Cooking javvarisi in water
- Then add 3 cups water.
- Mix well and simmer on low to medium flame.
- The sago pearls will begin to get cooked and start floating on the top.
- When cooking the javvarisi 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 sago pearls are cooking, so that they do not stick at the bottom of the pan.
- Simmer until you see the sago pearls becoming translucent and floating on top.
Making javvarisi payasam
- 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 sago pearls have cooked well and softened.
- Do stir often so that the javvarisi does not get stuck at the bottom.
- Simmer until all the sago has cooked well. This takes about 20 to 25 minutes on a low flame. Do remember to stir so that the sago does not stick to the bottom of pan 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 sago pearls are cooked.
- Some milk solids will be stuck at the sides. Scrape them with a spoon or spatula and add back to the payasam. Saggubiyyam payasam thickens after cooling. So if you want a thin payasam, then you can add some more hot milk and sugar as needed at this step.
- Lastly add the fried cashews and raisins along with 1 pinch edible camphor (optional). Mix well.
- Serve javvarisi payasam hot or warm or chilled as a dessert after meals. If offering to your diety, then first offer the sago payasam and then serve it to your family as prashad.
Notes
- Milk: For a richer and creamy payasam use whole milk or full fat milk.
- Nuts: Add nuts that you like – almonds, pistachios, walnuts or any nuts.
- Type of sago: Use the regular variety of sago that we add in Sabudana Vada. Do not add the large nylon sago.
- Sugar replacements: You can easily replace sugar with jaggery, palm jaggery and coconut sugar. Do read my method on how to replace it above the step-by-step guide in the main post above.
- Consistency: As the payasam cools it thickens. If you want a lighter fluid consistency, then add some milk before serving or cook it to the correct consistency you want so that on cooling it does thicken too much.
- Pressure cooking: For faster cooking, cook the sago in a pressure cooker for 1 to 2 whistles with the water. Then add milk and stirring at intervals cook until the payasam thickens.
- Scaling: Make easily a large batch of this saggubiyyam payasam for festive occasions.
- Storage: Leftovers stay well in the refrigerator for 2 to 3 days. Gently warm or heat before serving. You can even serve chilled.
- Vegan option: Use coconut milk or almond milk. Cook the sago pearls in water until they are softened completely. Add in the sugar, cardamom powder, saffron and mix well. Add coconut milk or almond milk. Gently heat through until warm or lightly hot – do not boil. Finish with the fried cashews and raisins.
Nutrition Info (Approximate Values)
This javvarisi payasam recipe post from the archives (August 2017) has been republished and updated on 13 December 2020.
Happy Ganesh Chaturthi!
Can jaggery be added instead of sugar?
Thanks
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.
Can we pressure cook the sabudana for a whistle
Yes you can.
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nice dassana…. wats the other dish in plate….:-)
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.