Authentic Javvarisi Payasam Recipe – Sago & Jaggery Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Javvarisi Payasam Recipe – Sago & Jaggery Delight

Introduction

There’s just something so comforting about a warm bowl of payasam, isn’t there? It’s the kind of dessert that instantly feels like home. This Javvarisi Payasam (Sago Kheer) is a particular favorite of mine – a creamy, sweet, and subtly fragrant treat that’s surprisingly easy to make. I first learned this recipe from my grandmother, and it’s been a staple at family gatherings ever since. It’s perfect for festivals, celebrations, or just a cozy night in. Let’s get cooking!

Why You’ll Love This Recipe

This Javvarisi Payasam is more than just a dessert; it’s an experience. It’s wonderfully creamy, thanks to the full-fat milk, and the jaggery adds a beautiful, complex sweetness that’s so much more interesting than refined sugar. Plus, the little pearls of sago give it a delightful texture. It’s a relatively quick recipe too – ready in under 30 minutes!

Ingredients

Here’s what you’ll need to make this delicious Javvarisi Payasam:

• 1 tablespoon ghee
• 15 cashewnuts
• 10 raisins
• ½ cup Javvarisi (sabudana/sago) – approximately 80g
• 2 cups water – 480ml
• 1 cup full fat milk – 240ml
• ½ teaspoon cardamom powder – approximately 1.5g
• ¾ cup jaggery – approximately 150g

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your payasam.

Javvarisi (Sabudana/Sago) – Types & Soaking Tips

Javvarisi, also known as sabudana or sago, comes in small and large pearl varieties. I prefer the smaller pearls for payasam as they cook more evenly. You don’t need to soak the javvarisi beforehand for this recipe, which is a huge time saver!

Ghee – Choosing the Right Kind for Flavor

Ghee is clarified butter and adds a wonderful nutty flavor. Using a good quality ghee really makes a difference. Homemade is best, of course, but a good store-bought brand will work perfectly.

Jaggery – Regional Variations & Health Benefits

Jaggery is unrefined sugar, and it’s what gives this payasam its unique flavor. There are different types of jaggery – some are darker and more molasses-like, others are lighter. I prefer a darker jaggery for a richer taste. Plus, jaggery is considered healthier than refined sugar!

Cardamom – Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best. The aroma is incredible! If you don’t have whole cardamom pods, good quality store-bought cardamom powder will do.

Full Fat Milk – Impact on Texture & Richness

Don’t skimp on the milk! Full-fat milk is essential for that creamy, luxurious texture. You can use other types of milk, but the payasam won’t be quite as rich.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee in a heavy-bottomed pot. Add the cashewnuts and fry until they turn golden brown. Then, add the raisins and fry until they plump up. Remove them from the pot and set aside.
2. In the same ghee, add the javvarisi and roast for 2-3 minutes, stirring constantly. You’ll know it’s ready when it starts to pop slightly.
3. Add the water to the pot and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sago turns completely transparent. This usually takes about 10-15 minutes.
4. Pour in the milk and continue to cook until the mixture thickens. Stir in the cardamom powder.
5. While the payasam is simmering, prepare the jaggery syrup. Dissolve the jaggery in 3 tablespoons of water in a separate saucepan. Bring to a boil, then strain to remove any impurities. Let it cool slightly.
6. Gently mix the cooled jaggery syrup into the payasam. Adjust the sweetness to your liking.
7. Garnish with the fried cashews and raisins. Serve warm or chilled.

Expert Tips

Here are a few tips to help you make the perfect Javvarisi Payasam:

Achieving the Perfect Payasam Consistency

The key is to stir frequently, especially when the milk is added. You want a creamy, flowing consistency – not too thick, not too thin.

Preventing Sago from Sticking

Stirring regularly is crucial to prevent the sago from sticking to the bottom of the pot. A heavy-bottomed pot also helps.

Roasting Javvarisi to Perfection

Roasting the javvarisi helps to develop its flavor and prevents it from becoming mushy. Don’t skip this step!

Balancing Sweetness with Jaggery

Jaggery’s sweetness varies. Start with ¾ cup and add more if needed, tasting as you go.

Variations

Want to switch things up? Here are a few ideas:

Vegan Javvarisi Payasam

Substitute the ghee with coconut oil and the full-fat milk with coconut milk or almond milk.

Gluten-Free Javvarisi Payasam

This recipe is naturally gluten-free! Just double-check that your cardamom powder hasn’t been processed in a facility that also handles gluten.

Adjusting Spice Level – More Cardamom or Other Spices

My friend, Priya, loves adding a pinch of nutmeg along with the cardamom. Feel free to experiment!

Festival Adaptations – Pongal & Onam Special

This payasam is traditionally made during Pongal and Onam. You can add a few strands of saffron for a festive touch.

Serving Suggestions

Javvarisi Payasam is delicious on its own, but it’s also lovely served with a side of poori or appam. A sprinkle of chopped pistachios adds a nice visual appeal.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken upon cooling, so you can add a splash of milk when reheating.

FAQs

What is Javvarisi and where can I find it?

Javvarisi is sago or tapioca pearls. You can find it in Indian grocery stores, Asian supermarkets, or online.

Can I use sugar instead of jaggery in this recipe?

Yes, you can! But the flavor will be different. Use ¾ cup of sugar.

How do I know when the Javvarisi is fully cooked?

The javvarisi should be completely transparent with no white core remaining.

What is the best way to prevent the payasam from becoming too thick?

Stir frequently and add a little extra milk if needed.

Can this payasam be made ahead of time?

Yes, you can make it a day ahead. It actually tastes even better after the flavors have had a chance to meld! Just reheat gently before serving.