Javvarisi Payasam | Sago Kheer

Wishing all my readers a very Happy and prosperous New Year 2014.  Enjoy this New Year by preparing delicious Sabudana Kheer. Sago or Sabudana is widely used in Indian cooking. Sago is used during fasting for religious occasions. It is also known as Javvarisi in Tamil, Saggubeeyam in Telugu. This payasam can be served as a dessert. Please check below for step by step instructions and pictures for preparing South Indian Javvarisi Payasam | Sago Kheer.




Soak Time: 1 hr to 4 hr (Depending on size)
Cook Time: 20 mins
Yields: 4 Servings.

Ingredients:

Sago | Sabudana	1/2 Cup
Boiled and cooled Milk	1 cup
Sugar	3/4 Cup
Cardamom powder	1/4 tsp
Ghee	2 tsp
Cashews	10
Raisins	10

Instructions:
Soak sago overnight and drain the water. Heat 2 cups of water in a heavy bottomed vessel. Add sago and cook till it turns soft. It took around 5 minutes to cook sago.

Add 1 cup of milk to cooked sago and bring it to boil. Simmer and add sugar, cardamom powder. Stir continuously till sugar dissolves.

 Heat Ghee in a pan. Add cashews and fry. when cashews starts to turn golden colour, add raisins. Fry for 20 -30 secs till raisins become fluffy. Add fried cashews and raisins to payasam.

Javvarisi Payasam | Sago Kheer

Tips:
Always cook payasam in medium or low flame.
Add more sugar if you are planning to serve payasam cold.
Soaking time depends on size of sago. If it is small variety sago, then only one hour is needed for soaking else 3 to 4 hours is needed for soaking.