Javvarisi Payasam | Saggubiyyam Payasam


Javvarisi Payasam is a creamy scrumptious candy made with sago, ghee, milk and sugar from the South Indian delicacies. It is usually known as as saggubiyyam payasam (in Telugu language) or sago payasam and is a gluten-free recipe.

javvarisi payasam served in a white colored blue rimmed bowl with 3 saffron strands in the center

About this recipe

Sago are spherical formed pearls produced from tapioca root or yuca root. They’re additionally known as as tapioca pearls in English and sabudana in Hindi.

In Tamil, these are often called Javvarisi, in Kannada as Sabakki, in Telugu as Saggubiyyam and in Malayalam as Chowari.

I make javvarisi payasam much like the best way I put together Poha Payasam with a number of variations. On this recipe you don’t have to soak sago, however do be aware that cooking sago with out soaking takes extra time than in the event that they have been soaked earlier.

My methodology could be very useful while you wish to make javvarisi payasam any time or you’ve forgotten to soak sago.

Saggubiyyam payasam may be made two methods – one is by soaking sago and the opposite is by roasting sago after which additional cooking it. I normally select the second methodology which can also be how the sago payasam is made on this recipe.

Once I supply javvarisi payasam as naivedyam to the deities, I add edible camphor, however it may be simply skipped.

Saggubiyyam payasam may be served as a candy dessert after meals.

Including jaggery in javvarisi payasam

On this recipe, I’ve added uncooked sugar, however I additionally make saggubiyyam payasam with jaggery.

So as to add jaggery, observe my recipe solely with out including sugar. Take away the pan from stove-top and set it apart for three to four minutes.

Add grated jaggery or chopped jaggery. If jaggery is added to boiling scorching milk, it would curdle the milk. So it helps to scale back the warmth a wee bit within the javvarisi payasam earlier than including jaggery.

In case your jaggery has impurities, then first dissolve it in some heat water. Then filter it and add to the javvarisi payasam. You possibly can even add palm sugar, coconut sugar and palm jaggery.

How one can make Javvarisi Payasam

Frying cashews and raisins

1. In a heavy kadai or pan, take 1 tablespoon ghee and warmth it on a low to medium flame.

ghee addd in a cast iron pan

2. When the ghee melts, add 10 to 12 cashews.

cashews added in melted ghee

three. Start to fry the cashews on a low flame.

cashews being fried in ghee

four. Fry cashews until they change into golden. Take away with a slotted spoon and set them apart.

cashews golden

5. Then add 1 tablespoons raisins.

raisins added in ghee

6. Stirring usually fry the raisins, until they swell and change into plump.

raising getting fried in ghee

7. Take away fried raisins with a slotted spoon and preserve them apart with the fried cashews.

cashews and raisins set aside in a steel plate to make javvarisi payasam

Roasting javvarisi (saggubiyyam)

eight. Add ½ cup javvarisi.

sago pearls added in cast iron pan

9. Combine the javvarisi effectively with the ghee and start to roast on a low flame stirring usually.

sago mixed with ghee

10. Roast for two to three minutes on low flame.

sago being roasted

Cooking Javvarisi

11. Then add three cups of water.

water being poured

12. Combine effectively and simmer on low to medium flame.

water mixed

13. The sago pearls will start to get cooked and begin floating on the highest.

mixture is simmering

14. When cooking the pearls, there will probably be some scum on high. If you’d like you may take away the scum with a slotted spoon.

removing scum with a slotted spoon

15. Do stir at intervals, in order that the sago doesn’t stick on the backside of the pan.

sago cooking in water

16. Simmer until you see the sago pearls turning into translucent and floating on high.

sago pearls beginning to float on the surface

Making Javvarisi Payasam

17. Then add 2 cups complete milk.

milk being added

18. Combine very effectively.

milk mixed evenly

19. Add ½ cup sugar.

raw sugar being added

20. Stir effectively so that each one the sugar dissolves.

mixing with a slotted spoon

21. Add ½ teaspoon cardamom powder.

cardamom powder being added

22. Subsequent add 1 pinch saffron. You possibly can skip saffron strands additionally.

saffron strands added

23. Simmer the Javvarisi payasam on a low flame till the sago pearls have cooked effectively and softened.

javvarisi payasam being simmered

24. Do stir usually in order that the javvarisi doesn’t get caught on the backside of the kadai or pan.

stirring saggubiyyam payasam

25. Simmer until all of the sago has cooked effectively. This takes about 20 to 25 minutes on a low warmth. Do bear in mind to stir sago pearls in order that they don’t stick and change into lumpy.

sago payasam simmering

26. Verify the pearls and press them between your fingers. They need to be fully softened and look translucent. The milk may even thicken by the point the sago pearls are cooked.

softened and cooked sago pearls in a slotted spoon

27. Some milk solids will probably be caught on the sides. Scrape them with a spoon or spatula and add again to the javarissi payasam. Sago payasam thickens after cooling. So if you would like a skinny payasam, then you may add some extra scorching milk and sugar.

javvarisi payasam ready

28. Lastly add the fried cashews and raisins together with 1 pinch edible camphor. Edible camphor is an elective ingredient. Combine effectively.

fried cashews and raisins added and mixed with slotted spoon

29. Serve javvarisi payasam scorching or heat or chilled as a dessert after meals. If providing to your deity, then first supply the payasam after which serve it to your loved ones as prashad.

javvarisi payasam served in a white colored blue rimmed bowl with 3 saffron strands in the center

Professional Ideas

  • Milk: Use complete milk of full fats milk for higher consistency and style.
  • Nuts: You possibly can add almonds, pistachios, walnuts or any nuts that you just like.
  • Sort of sago: Use the sago that we add in Sabudana Khichdi and Sabudana Vada. Don’t add the big nylon sago.
  • Sugar replacements: You possibly can simply substitute sugar with jaggery, palm jaggery and coconut sugar. Do learn my methodology on the way to substitute it above the step-by-step information.
  • Consistency: Javvarisi payasam thickens because it cools. If you’d like a lighter fluid consistency, then add some milk earlier than serving or prepare dinner it to the suitable consistency you like in order that on cooling it does thicken an excessive amount of.
  • Scaling: Make simply a big batch of this saggubiyyam payasam for festive events.
  • Storage: Leftovers keep effectively within the fridge for two to three days. Earlier than serving, gently heat or warmth it.
  • Stress cooking: For sooner cooking, you may prepare dinner the sago in a stress cooker for 1 to 2 whistles with water. Then add milk and stirring at intervals prepare dinner till the saggubiyyam payasam thickens.

Extra South Indian Payasam Recipes!

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Javvarisi payasam is a candy creamy dessert made with sabudana (tapioca pearls), milk, ghee, sugar, raisins and cashews.

Prep Time 5 minutes

Cook dinner Time 25 minutes

Whole Time 30 minutes


Delicacies South Indian, Tamil Nadu

Course: Desserts, Sweets

Eating regimen: Gluten Free, Vegetarian

Issue Stage: Simple


Servings four

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This javvarisi payasam recipe publish from the archives (August 2017) has been republished and up to date on 13 December 2020.



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