This Sabudana Kheer Recipe is indeed the most basic and simple payasam that is prepared on all occasions may be a pooja, festival or with full meals too. The method I have shared here is a quick version, as it does not require any soaking time, and even beginners in kitchen can try this sago kheer as it’s a foolproof recipe. In Tamilnadu cuisine, a full meals is served with rice, drumstick sambar, rasam, potato curry, carrot beans stir fry, drumstick leaves poriyal, medhu vadai, appalam, pickle and ended with this Javvarisi payasam. Ok, let’s jump into the recipe…..
If interested check out my other Kheer / Payasam recipes
- 1/2 Cup Sago / Sabudana / Javvarisi
- 1.5 Cup Water To cook sago
- 2.5 to 3 Cups Milk
- 1/2 Cup Sugar Heaped
- 3 tsp Ghee
- 10 Cashew Nuts
- 10 Raisins
- 4 Pods Cardamom
- Few Strands Saffron Optional
To the pre-boiled milk, add saffron strands. Then measure and keep all the ingredients ready.
To a pan, add 1 tsp of ghee and add sago (I used tiny variety so didn't follow the soaking method). Roast for 3 to 4 minutes in low flame, till it pops up a little. Ensure not to burn the sago, else it changes the colour of the payasam.
Boil 1.5 cups of water in a pan and add sago. Cook the sago for 7 to 8 minutes in medium flame, stir with a ladle in the middle, else it sticks to the bottom and the water also overflows. To check whether the sago is cooked, press the sago with your fingers, it should easily get crushed.
Drain the water completely. Rinse the cooked sago well in running water to remove the scum (a layer of dirt or froth which comes from sago). Rinsing step is optional, but it avoids the scum floating on the top of the payasam.
Boil milk in a pan and add crushed cardamom pods. Then add sugar and stir in medium flame till the sugar dissolves completely.
Now add sago and cook for 3 to 4 minute, till the milk and sago blends well. Add 2 tsp of ghee and fry the cashews and raisins to golden colour.
Finally add fried cashews, raisins and mix everything well.
Enjoy this javvarisi payasam with masal vadai.
1. Frying the sago is optional, but it helps to get separate sago pearls and wont get sticked / lumpy.
2. Always fry the sago in low flame. Ensure you don’t burn it, else the colour of the javvarisi payasam turns dark and smell bad.
3. If using big variety sago, soak it in water for 1 hour and the rest of the method is same only.
4. Rinsing the cooked sago in running water, helps to avoid the scum which comes from sago.
5. Adjust sugar as per sweetness preferred for this sabudana kheer recipe.
6. For more creaminess and richness, 2 tbsp of condensed milk can be used. But reduce the sugar level.
7. Cardamom pods can be replaced with 1/2 tsp of cardamom powder.
8. Addition of saffron strands lends more flavour and also the colour of the kheer turns little yellowish .
9. This Sago Kheer thickens with time, add little warm milk before serving.
10. Sugar can be replaced with 1/2 cup of jaggery to prepare sago – jaggery payasam.