javvarisi payasam with jaggery /sago kheer/sabudana payasam
Sweetners put in boiling milk with some favourite nuts makes ever tempting payasams. Its well accepted one to be made any time and its such a hearty dessert that every one will always love. Javvarisi Payasam is yet another festival time delights that are commonly done at all our homes. Its usually done by using sugar and here I have tried it with jaggery. Its better to soak javvarisi before in hand because some variations may take longer time to cook. The starch from sago will make the payasam thick so please feel free to make it to the consistency you will enjoy. Some add coconut milk instead of milk and you can always try. You can add even saffron for extra flavour but I have not added as cardamom flavour itself is enough to go well with jaggery. This javvarisi payasam with jaggery has a rounded sweet flavour that every one will enjoy with each sip. Sometimes even I add semiya with javvarisi and do this payasam its a variation that you can always try and it tastes really good.
javvarisi payasam with jaggery /sago kheer/sabudana payasam
INGREDIENTS:
Sago/ javvarisi(medium sized) – 1/2 cup
Jaggery/vellam – 1cup(crushed)
Milk- 2 cups
Some broken cashews and some raisins
Cardamom powder – 1/2 tsp
Ghee – 1 tbsp
METHOD:
1.Wash and soak javvarisi for 30 minutes or till they puff up.
2.After soaking the sago will be double the amount.
3.Take 1/2 cup of water and add jaggery and bring to a boil till all the lumps dissolves,then filter to remove dust and keep aside.
4.Keep a heavy kadai with milk and when it starts boiling add javvarisi and cook till transparent.
5.Then add the jaggery syrup and let it boil till the rawness of jaggery goes off.
6.In-between keep kadai with ghee fry cashews till golden and lastly add raisins and switch off and keep ready.
7.At this stage you can add some water when boiling itself to get correct consistency if the payasam becomes thicker.
8.Now when done add fried nuts and cardamom powder and switch off.
Ingredients
- Sago/ javvarisi(medium sized) - 1/2 cup
- Jaggery/vellam - 1cup(crushed)
- Milk- 2 cups
- Some broken cashews and some raisins
- Cardamom powder - 1/2 tsp
- Ghee - 1 tbsp
Instructions
- Wash and soak javvarisi for 30 minutes or till they puff up.
- After soaking the sago will be double the amount.
- Take 1/2 cup of water and add jaggery and bring to a boil till all the lumps dissolves,then filter to remove dust and keep aside.
- Keep a heavy kadai with milk and when it starts boiling add javvarisi and cook till transparent.
- Then add the jaggery syrup and let it boil till the rawness of jaggery goes off.
- In-between keep kadai with ghee fry cashews till golden and lastly add raisins and switch off and keep ready.
- At this stage you can add some water when boiling itself to get correct consistency if the payasam becomes thicker.
- Now when done add fried nuts and cardamom powder and switch off.
Notes
You can substitute sugar with jaggery. Adjust the sweetness according to taste. Javvarisi doubles in amount after soaking.
Check some payasam varieties here:
how to prepare dates payasam / easy kheer recipe
rice flakes payasam /aval payasam recipe / poha kheer
coconut kheer recipe indian /arisi thengai payasam
recipe for black rice /kavuni arisi payasam
how to make moong dal kheer /pasi paruppu payasam
Related articles across the web
The post javvarisi payasam with jaggery /sago kheer/sabudana payasam appeared first on .
