Javvarisi Payasam| Sabudana Kheer 

Experience the sweet simplicity of Javvarisi Payasam, also called Sabudana Kheer, a beloved Indian dessert that perfectly balances rich flavors and wholesome ingredients. This creamy delicacy, made with tender tapioca pearls (javvarisi or sabudana), milk, sugar, and a touch of aromatic cardamom, is a go-to choice for festivals, special occasions, and fasting (vrat) days.

Javvarisi Payasam holds a special place in Indian households, cherished for its smooth texture, subtle sweetness, and comforting warmth. It’s often garnished with roasted cashews, golden raisins, and sometimes a hint of saffron, making it a luxurious treat that’s both simple and indulgent. Whether served hot or chilled, this dessert is sure to leave a lasting impression on anyone who tastes it.

From Navratri and Diwali to weddings and anniversaries, this versatile sweet dish is a staple for celebrations. It’s also a popular choice during fasting (Vrat) due to its light yet filling nature and use of sattvic (pure) ingredients. Preparing Javvarisi Payasam is straightforward, requiring minimal effort while delivering maximum flavor, making it a must-have recipe in your repertoire.

In this blog post, we’ll take you through the step-by-step process of making this delightful dish, share tips for achieving the perfect consistency.Get ready to master this classic dessert that’s guaranteed to become a family favorite!

Ingredients

Sago/javvarisi-1 cup (soaked in water)

Sugar -1/2 cup or as per taste

Milk -1 litre (boiled)

Cardamom powder -1/4 tsp

Cashews and raisins few

Ghee -1 tbsp

Saffron few 

Method

👉Cook the sago in boiling water for 5 mins or until it becomes soft and transparent (Do not overcook the sago. the sago pearls should be separate ).

👉Add boiled milk, sugar, cardamom powder, saffron to cooked sago, mix well, bring to a boil.

👉In a small tadka pan add ghee saute the cashews and raisins to light golden brown colour add this to the payasam.

👉Serve .

Preparation Time -15 mins.

Serves- 4-6