Javvarisi Payasam is a creamy, candy Indian dessert made with sago pearls, milk, and fragrant spices. This conventional kheer will get its wealthy taste from saffron, cardamom, and crunchy nuts. It is good for festivals or any time you need one thing particular and comforting.
Javvarisi Payasam brings again recollections of my grandmother’s kitchen throughout Diwali. The scent of saffron and cardamom would fill the entire home. This beloved South Indian dessert transforms easy sago pearls into one thing magical. You’ll love how the tiny pearls develop into smooth and translucent, absorbing all that creamy, spiced milk. It’s surprisingly simple to make, even for those who’ve by no means labored with sago earlier than. The very best half? You may take pleasure in it heat on chilly days or chilled throughout summer time.
Concerning the Recipe
This recipe ought to absolutely be in your must-try checklist. Javvarisi Payasam strikes the proper steadiness between easy elements and complicated flavors. The sago pearls create this glorious chewy texture that pairs superbly with wealthy milk. What makes this particular is the saffron – it offers the payasam a beautiful golden shade and splendid style. You don’t want any fancy tools or hard-to-find elements. Most Indian grocery shops carry sago, and the remaining you in all probability have already got at residence.
Why You’ll Love This Recipe
You’re going to fall in love with how this payasam transforms because it cooks. These tiny, arduous sago pearls develop into these lovely, translucent gems that virtually soften in your mouth. The feel is pure consolation – creamy however not too thick, with little bursts of sweetness from the raisins and crunch from the cashews. And that aroma. The saffron and cardamom create this unimaginable perfume that makes your kitchen scent like a candy store. Plus, it’s versatile – serve it scorching for a comfortable dessert or chilly for a refreshing deal with. Your loved ones will assume you’re a dessert genius.
Javvarisi Payasam (Sago Kheer / Sabundana Kheer)
Cooking Suggestions
Don’t skip soaking the saffron – these half-hour make an enormous distinction in taste and shade. Maintain stirring the sago whereas it cooks so it doesn’t stick to the underside. Watch the milk rigorously when it’s simmering; you need it to thicken however not boil over. Style as you go and regulate the sugar to your liking. Some individuals favor it sweeter. In case your payasam will get too thick, simply add a splash extra milk.
Serving and Storing Ideas
This recipe serves about 4-6 individuals and takes roughly 45 minutes from begin to end. Serve it in small bowls – it’s fairly wealthy. You may retailer leftover payasam within the fridge for as much as 3 days. It’d thicken up, so stir in somewhat milk when reheating. Each scorching and chilled variations style superb, so strive it each methods to see which you favor.
Nutrient Advantages
Sago offers fast vitality and is simple to digest, making this dessert mild in your abdomen. The milk provides protein and calcium for robust bones. Cashews deliver wholesome fat and essential minerals like magnesium. Saffron isn’t only for taste – it has antioxidants which will assist your temper. Whereas that is absolutely a deal with, the nuts and milk do present some dietary worth together with all that deliciousness.
Javvarisi Payasam (Sago Kheer / Sabudana Kheer)
Javvarisi Payasam is a creamy, candy Indian dessert made with sago pearls, milk, and fragrant spices. This conventional kheer will get its wealthy taste from saffron, cardamom, and crunchy nuts. It is good for festivals or any time you need one thing particular and comforting.
Components
- 1/4 cup Sago/Sabudana/Javvarisi
- 3 1/2 cup Full Cream Milk
- 3 tbsp Ghee
- 2 tbsp Cashewnuts damaged
- 1/2 tsp Saffron Strands
- 2 tbsp Raisins seedless
- 3/4 cup Sugar
- 1 tsp Inexperienced Cardamoms powdered
Directions
-
Soak saffron in 1/2 cup of scorching milk for half-hour.
-
Warmth the ghee in a frying pan over reasonable warmth.
-
Fry cashew nuts until golden.
-
Drain and put aside.
-
Add raisins to pan and fry until they puff up.
-
Drain and put aside.
-
Combine the javvarisi and 1 cup water in the identical pan.
-
Carry to boil.
-
Scale back warmth and simmer for about 10 minutes until sago is cooked.
-
Pour in 3 cups of milk and simmer for 10 to 12 minutes until milk thickens barely.
-
Add sugar and simmer for five minutes.
-
Stir within the saffron-flavoured milk and powdered cardamom.
-
Simmer for one more 5 minutes.
-
Add the fried cashewnuts and raisins.
-
Serve scorching or chilled.
Recipe Video
Join our e-newsletter
Often Requested Questions
Can I exploit tapioca pearls as an alternative of sago for this payasam?
Sure, you possibly can substitute tapioca pearls for sago. They’re truly fairly comparable. Simply remember the fact that tapioca pearls would possibly take a couple of minutes longer to prepare dinner by. Search for them to develop into fully translucent earlier than transferring to the following step. The style and texture can be almost equivalent to conventional sago payasam.
What ought to I do if my sago turns into mushy whereas cooking?
In case your sago will get mushy, you in all probability cooked it too lengthy or on too excessive warmth. Subsequent time, hold the warmth low after it begins boiling and verify the sago each jiffy. It must be smooth however nonetheless maintain its form. If it does get mushy, don’t fear – the payasam will nonetheless style nice, simply with a special texture.
How can I make this payasam with out dairy milk?
You may simply make this with coconut milk or any plant-based milk you want. Coconut milk works particularly effectively and provides a beautiful tropical taste. You would possibly want to regulate the cooking time barely since completely different milks thicken at completely different charges. Almond milk and oat milk additionally work effectively for this recipe.
Why is my payasam not getting the golden shade from saffron?
The saffron wants time and warmth to launch its shade. Ensure you’re soaking it in scorching milk for the complete half-hour, and gently crush the strands along with your fingers to assist launch extra shade. Additionally, verify that your saffron is contemporary – outdated saffron loses its efficiency and shade over time.
