Javvarisi Payasam / Pearl Sago Kheer (Pudding)

Javvarisi Payasam to celebrate New Year
Wish you all a very Happy New Year & Vishu

Pearl Sago or Javvarisi is light on the system and can be a healthy Kanji or a rich and delicious dessert. Every celebration calls for a Payasam / Kheer as dessert and @ home, it is mostly Javvarisi. Payasam is really thin while Kheer is thick and creamy. My version is something in between, adapted from my friend Sowmya's method of cooking. Once chilled, it also serves as an after school snack - a thick pudding. I prefer to use fine grained Javvarisi called 'Nylon Javvarisi'.

According to Ayurvedic medicine, sago porridge can be an effective and simple food to "cool and balance one's body heat" when taking strong medicine or antibiotics.
Sago - 2 Tbsp
Ghee - 1 tsp
Milk - 300 ml
Sugar - 3 - 4 tsp
Saffron - 6 strands
Almonds - 2

Have all your ingredients handy.
Heat ghee in a thick bottomed vessel and before it becomes too hot add the sago pearls (Javvarisi) and stir fry 3 seconds. They will start popping in the pan.
Add milk in one go and simmer until the sago pearls become transparent.
Just after you have added milk, take 2 teaspoonfuls once the milk is warm and add it to the saffron.
Add sugar and stir to dissolve. Simmer for 2 minutes.
Crush the soaked saffron with the back of a spoon and add it to the milk.
Garnish with sliced almonds.


Priya said…
Rich looking creamy payasam..Happy new year wishes..
radha said…
Any preparation of the sago? To be washed and drained or something like that?
Ramya said…
What a creamy and yummy looking payasam!

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