Happy Diwali to all my readers, friends and family!! Hope you all are having a great day with loads of Diwali Sweets & Snacks. Today on this special day I am sharing a simple and easy Javvarisi (Sago) Payasam. Last week when we had guests at home for lunch, I made this finger-licking payasam and everyone including Happy loved it so much. Check out other payasam recipes from the blog too. Let’s see the recipe for this yummy payasam:
Ingredients:(Serves 2 )Sago (Javvarisi/Sabudana) - 1/4 Cup
Sugar - 1/4 Cup
Milkmaid - 1 tblsp(Optional)
Milk - 1.5 Cups
Water - 1.5 Cups
Salt - a pinch
Cardamom Pods - few(crushed)
Ghee - 1 tsp
Cashew Nuts - few
Raisins - few(I didn't have, so skipped it)
1. In a thick bottomed vessel, heat the ghee. Roast the cashew nuts and raisins until golden brown, remove and keep it aside. In the remaining ghee, roast the sago for 3 to 4 minutes in medium flame.
2. After roasting the sago, add 1.5 cups of water and 1/2 cup milk. Bring everything to a boil and add a pinch of salt.
3. Now, cover it with the lid and allow the sago to cook. The sago should be cooked until it is transparent and soft. It will plump up really well when cooked. After the sago gets cooked, add the remaining 1 Cup milk.
4. Add the sugar, crushed cardamom and simmer it for 5 to 10 minutes.
5. Finally, add the condensed milk and ghee roasted cashew nuts. Give everything a quick mix and switch off the flame.
Serve the yummy payasam either warm or chilled. The payasam get thickens over time and hence switch off accordingly. You can reserve some milk to add it at the end.
- The cooking time of the sago/Javvarisi depends on the variety used. I used medium sized sago and it took 15 minutes to cook.
- Roasting the sago in ghee helps to separate the sago pearls and speeds the cooking process.
- Adjust the water and milk quantity as per your preference.
- If you are skipping the condensed milk then add two tablespoons extra sugar.
Happy's Cook - Divya
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