Saturday, October 1, 2011

Sabudana Kheer-Sago Payasam

Sabudana (tapioca pearl) also known as "Javarisi" in Tamil is rich in carbohydrates and is very filling, so it is commonly taken after breaking fast during religious festivals. Sabudana Kheer or Javarisi Payasam is a delicious dessert made with sago, milk, sugar and garnished with nuts. Today let us learn how to make Sago payasam/kheer or Javarisi Payasam  following this easy  recipe.

Sabudana Kheer-Sago payasam-Javarisi Payasam

Sabudana Kheer-Sago Payasam-Javarisi Payasam

Sabudana Kheer-Sago Payasam-Javarisi Payasam

 Prep Time : 10 mins
 Cook Time : 30 mins 
 Serves: 3
 Recipe CategoryDessert-Kheer
 Recipe CuisineIndian

   Ingredients needed

   Sago/Javarisi/sabudana - 1/3 cup
   Sugar - 1/4 -1/3 cup (depending on the sweetness you want)
   Milk - 5 cups
   Cashew nuts - 6-8 chopped
   Almonds - 5 (blanched and slivered*)
   Saffron - few strands
   Cardamom powder - 1/4 tsp
   Ghee - 1 tsp


Soak sabudana in just enough water to cover it for 1 hour. After that is should be fluffy and plump. Keep it aside.

Heat a tsp of ghee and roast the nuts (cashews & almonds) and raisins separately.

Soak saffron is a tbsp of milk.


In a heavy bottom pan/ kadai, boil milk. Simmer and let the milk reduce a little.

Then add the soaked sabudana, simmer and cook till it is soft. Keep stirring now and then, so that the sago gets cooked evenly and does not stick together.

Add saffron and sugar and cook till sugar dissolves on medium heat.

Then add the nuts, raisins and cardamom powder. Mix well.

Serve hot or cold.

Now that it is festival season, enjoy preparing this delicious sabudana payasam.

Note: This kheer tends to thicken as it cools, you can add milk to get the desired consistency.

*blanched- Soak almonds in hot water for 1/2 an hour, remove the skin.

*slivered - cut it into small, thin, narrow pieces.

More Sabudana recipes

Sabudana Khichdi

Meet you all again with more interesting recipes, till then it is bye from Padhu of Padhuskitchen.


  1. Rich looking delicious kheer..

  2. Yummy. I love this tasty evergreen payasam.


  3. Thanks for visiting my space and your comments,following you.Payasam looks yummy.I will be glad if you follow me.

  4. yummmmmmmmmy yum kheer..
    following you..hope u'll follow me too :-)))

  5. Hmmm...Rich & yummy yummy kheer...luv the cute pot dear...

  6. One of my favorite payasams...looks very yummy

  7. I tried it today and it was fantastic...

  8. i just love this recipe..

  9. Diwali day spl!! the kheer came out very well... Thanks a ton Padhu :)

  10. There are 2'types of Javvarisi which one should me used?

    1. This comment has been removed by the author.

    2. Use the nylon javvarisi/sago variety for making this payasam.

  11. Hi Padhu, I love all your recipes. Would like to know whether i can add jaggery instead of sugar for javvarisi payasam

    1. Yes, you can but add when the milk is at room temperature.


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