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

Prep Time : 10 mins

Cook Time : 30 mins
Serves: 3
Recipe Category: Dessert-Kheer
Recipe Cuisine: Indian
Author:Padhu Sankar

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

Preparation

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.

Method

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.

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