Javvarisi payasam recipe with Jaggery. Sago payasam recipe with jaggery. Perfect authentic recipe for festivals. Stepwise photos, video.
You can enjoy javvarisi payasam round the year, any time. Perfect for festivals and celebrations and for friday payasam.
Check out my sago semiya payasam with sugar and my pressure cooker version too.
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Javvarisi is Tamil term, also known as through several other names like sago, sabudana, tapioca pearls etc.
As the name suggest, it is derived from tapioca pearls. There are two varieties - One is whitish in colour which we get here in Singapore mostly and what I have used here.
Another one is nylon javvarisi, which looks translucent. I don't have much experience handling it.
While making javvarisi payasam with jaggery, there are many chances of curdling. Especially in India, where we get fresh milk.
In Singapore, though milk is named as fresh milk, it have long shelf life. But in India we hardly can use it for a day or two.
So my payasam never get curdled so far. But for safer side, I have given this method which will not curdle.
Use good quality jaggery too. Some have lot of acidic content which may lead to curdling.
I prefer organic jaggery powder than the shaped ones as it has less chemical treatment.
Method
- Soak sago for 2 – 3 hours. This is for easy cooking. Drain the water and bring 3 cups of water to boil in a heavy bottomed vessel.
- Add the soaked sago and cook for 4 - 5 minutes or until the sago is soft from inside.
- TIP: The sago, as it is getting cooked, will have white spot in the middle of it, but do not wait for it to go. Just check the sago if its cooked soft. Add the jaggery and mix well. Add a pinch of salt.
4. Boil in medium flame for 4 minutes. Add powdered cardamom. Set aside and let it cool for 15 to 20 minutes.
5. Boil milk and also cool down simultaneously as the payasam gets cooled down.
Add the milk to the payasam and mix well. Fry cashews in ghee and add it to the payasam and mix well.
Delicious, flavourful javvarisi payasam with jaggery is ready!
Recipe card
Javvarisi payasm recipe
Ingredients
- ½ cup Javvarisi Sago, black pepper sized
- ¾ cup Jaggery
- ½ cup Milk
- 3 cups Water
- Salt a pinch
- 1 Cardamom
- 5 Cashews
- 1 teaspoon Ghee
Instructions
- Soak sago for 2 – 3 hours. This is for easy cooking.
- Bring 3 cups of water to boil in a heavy bottomed vessel.
- Add the soaked sago and cook for 4 - 5 minutes or until the sago is soft from inside.
- TIP: As it is getting cooked, will have white spot in the middle of it, but do not wait for it to go. Just check the sago if its cooked soft by pressing it and test for hard spot.
- Add the jaggery, pinch of salt and mix well.
- Boil in medium flame for 4 minutes.
- Add powdered cardamom. Set aside and let it cool for 15 minutes.
- Boil milk and also cool down simultaneously as the payasam gets cooled down.
- Add the milk to the payasam and mix well. Fry cashews in ghee and add it to the payasam and mix well.
Notes
- You may notice the white spot in the middle of few sago until it cools down. But it will turn transparent like glass as it cools down completely. So dont worry. Just make sure by testing its cooked soft.
- If you over cook, the sago will get dissolved. So be careful.
- The cooking time of sago may vary depending on the size of the sago. So just keep the timings mentioned as guidance.
- Here in Singapore, we get pasteurized and homogeneous milk, so I add it as such in the payasam without boiling. But in India, you may need to boil the milk and cool down before adding.
Shifa Firoz
omg.. this is making me crazy!!! i want to make this right away but cant 🙁 lovely recipe and beautiful click! 🙂
delhibelle
mmm..delicious! which jaggery do you buy in Singapore
jeyashrisuresh
ooh raji my hubby fav.payasam.I never tried with jaggery, And i add the fried coconut pieces too in all the vellam payasam i make.
Nice clicks and the tempting to grab the tumbler from the screen
Priya
Awesome clicks...First seeing sago payasam made with jaggery,wish to try them sooon...Congrats on turning rakskitchen.blogspot into .net
Nags
i dont like sago but if u make this for me, definitely wont say no 😉
lissie
wow, tempting pictures! sago payasam looks so yummy!
Nithya
Aboslutely yummy. I like sago a lot. Used to call it balls payasam when I was a kid 🙂
Akila
Wow... looks simply superb... looks just like my moms paayasam... love it dear....
Chitra
very nice.I liked this very much.But ur brother hates it.So iam not able to prepare it.Will make again when aunty comes here 🙂
Ms.Chitchat
Yummy looking jawwarisi payasam. Click is too tempting and making me drool. I should certainly shop for jawwarisi and prepare it soon :)Thanks for sharing an easy and tasty recipe.
Hema
I love this payasam too Raji.. It looks yummy.. Normally we add a little sago to the ordinary semiya payasam we make.. makes it a bit interesting!
Sharmilee! :)
I luv sago payasam too...looks so creamy and tasty...never tried with jaggery nice twist am sure ti wud be yum.Luved the last click....ne sure macros click pisthu than 🙂
shanthi
Aahaa. Favourite one for my elder son. Lovely payasam and fantastic click as ever
Priti
Looks yum....adding jaggery is gud..nice click
SpicyTasty
Very nice recipe and love the clicks. Gotta try your recipe.
Preeti Kashyap
Looks super delicious!
Satya
wow payasam looks soooooo delicious ,never tried with jaggery ...love the color of it ...beautiful click too
Satya
http://www.superyummyrecipes.com
Pavithra
Looks so yummy and same pinch raji hope u know i too posted the sago payasam(ha ha thai version).. but anyways I love both versions so much.. very fav for my kid too .. by the way pictures are lovely dear.
kothiyavunu
wow..looks mouthwatering..such a yummy payasam,your pics made me get tempted. So wud give it a try!
Shabitha Karthikeyan
Hey Raji, That looks delicious..I'm not a big of fan of Sago..but your pictures are making me to think !!!
VineelaSiva
Wow the payasam looks very yummy love it.
Sush
I love sago kheer/payasam. I usually make it with sugar & milk, while my mom-in-law makes a vegan version of the same with coconut milk & jaggery 🙂
Your pictures make me drool..
Aruna Manikandan
love the addition of jaggery 🙂
looks delicious dear...
I tried ur onion pakoda with mint today, it was very tasty...
Sailaja Damodaran
Mouthwatering...........adding vellam in sago payasam is very new to me.
Guna's kitchen
Beautiful clicks.. payasam luks deliicous and creamy... well explained dear...
u have a lovely space ...and good collection of recipes .. if u find time do visit my blog.. happy to follow ur blog
Hari Chandana
Looks perfect and delicious.. nice presentation dear 🙂
Swathi
Raji,
Sago payasam looks delicious and perfect.
We used to make payasam with Jaggery and coconut milk. If milk is using i use sugar.
RV
Usually we add some sago to semiya payasam. But this looks like a winner.
Srimathi
I love sago payasam a lot.This is a little different from the way I prepare.
Mahi
Never added jaggery in sago payasam. Click is really nice..will try it soon!
Ruchikacooks
amma makes a sago and little macroni payasam..now a days I think of it but havent made it..thanx for the step by step info..might make it for varlakshmi viratham 🙂
http://ruchikacooks.com
Priya (Yallapantula) Mitharwal
Simply love the presentation 🙂
NIDHYA
Never tried sago payasam with jaggery. Love your clicks and looks delicious.
http://aaha-oho.blogspot.com/
PranisKitchen
the pic itself saying how delicious it is.. really good one..
Sushma Mallya
one of my fav sweet dish but never tried with jaggary,looks delicious raks..
Neha
nicely explained recipe di..is that tamil..and who is aadi?
I once made sago kheer and it turned into porridge :(..thanks for giving the tip for cooking it for long time
தக்குடுபாண்டி
ஒரு பழைய விசு படத்துல 'ஜெவ்வரிசி பாயாசம், முந்திரிப்பருப்பு போட்டு'னு எப்ப பாத்தாலும் கிஷ்மு சொல்லிண்டு இருப்பார். இந்த பாயாச போட்டோ பாத்ததும் அதுதான் ஞாபகத்துக்கு வந்தது....:)) பாயாசம் பிரமாதமா இருக்கு மேடம்! அந்த முந்திரிபருப்பை மட்டும் 'படக்கு'னு எடுத்து வாய்ல போட்டுக்கனும் போல இருக்கு...:)
jayasri
Hi Raks, your click rocks dear, I love javarasi paayasam!, it looks like Bubbles floating, so when ever mum made when we were small we called it Bubble paayasam, we are stuck with that name even today!, I have never added Jaggery to it, I will try this one too.., it might taste different ya? thanks for sharing
Sandhya Hariharan
Beautiful click... Raks...
I had totally forgotten until afternoon it was aadi 18. Only after i was blogging , i came across in facebook about someone posting the recipe ...
Made vellam paysam , coconut rice and lemon rice too....
Sayantani
oh thats an incredible dish. love this the way you made with jaggery. but every time I want to make it the milk always curdle. never got it right. wish could have grab that bowl from the last pic now.
Suma Rajesh
nice click..
jayasree
Never tried javarisi payasam with jaggery. Looks very tempting. And jaggery lends a nice color to the payasam too.
Inji
This comment has been removed by the author.
Home Cooked Oriya Food
yummy... such a nice presentation!
Padhu
Everybody in my house love this payasam very much .Do drop by http://padhuskitchen.blogspot.com
when u find time
Lena Rashmin Raj
woww..this s devine...second snap is too tempting
raks....just wish to have it...superb snap.. :0
Hamaree Rasoi
I love this creamy payasam. Simply loved your last click which has fried cashew on top. Looks very tempting
Deepa
Hamaree Rasoi
Mano Saminathan
Delicious creamy payasam! looks temting!
sai
i tried this payasam.it cameout very well
thanks raji
Mary
What a beautiful dish. Your photos of it are wonderful. I'm sure this tastes every bit as good as it looks. I hope you are having a great day. Blessings...Mary
Suhaina
wonderful clicks. I am drooling here. i will try it soon.. u are tempting me too much.
Anonymous
Hey Raji
Payasam looks great and yummy. Lovely color and inviting recipe.
Can we make semiya/ rice payasam with the same procedure.
please do visit my blog when you find time raji
http;//preethisculinary.blogspot.com. Hope you'll enjoy my blog.
Bharathy
That was a much prompt and sweet comment in my place, Raks!! :)..
I bookmarked the recipe and realised its not my PC and my dad's :)...
Payasam looks divine and I am sure to try this!!! :)..would def add coconut pieces 😉
srividhya Ravikumar
wow..payasam looks divine Raji...1st time to your wonderful space.. do visit my space sometime..following you..
Anonymous
Tasty bubble payasam
Lavi
Raji, I will try this Payasam soon. it tempts me so much, and the tips you have given, were the ones that i need, as always, my payasam thirinjify 🙂 after adding vellam.
Congrads on Moving to . net!!! Have a Great Journey with the blog!!
Sarah Naveen
nice clicks..looks so perfect and yummy dearie...
Mahimaa's kitchen
wow..lovely pictures as usual raks. i missed so many of your wonderful recipes all these months. i took some time to check what all i missed.
all of them are mouthwatering. i am going to try your manga thokku sometime.
Rekha shoban
hi raji, yummy and delicious payasam....wonderful click!...im following u.
Umm Mymoonah
Sago payasam looks so yummy, beautiful pictures.
Smitha
following U!:)
Smitha
I like sago payasam...and love using jaggery too...it gives a yummy taste to it!..wonderful clicks!
veena krishnakumar
Raji, i tried this and it was very tasty. Please have a look at
http://veenasvegnation.blogspot.com/2011/02/sago-payasam-javarisi-payasam.html
sofia
One thing I want to say pls dont add Jaggery in hot milk it will get curled ,so better to add Jaggery after. Milk get cool down or otherwise add sugar easy no need of milk should cool down .
Kavitha
I want to make with sugar.. can u tell me the ratio for that...
RAKS KITCHEN
I think for the given recipe, 1/4 cup + 2 tblsp sugar should be enough...Please check at the end and add accordingly if its not sufficient...
Sudha
Tried this today morning...substituted elaichi pwd with Everest Milk Masala, the payasam was yummm...perfect proportions. Thank you for the recipe.
pandu
thanks.. well explained. BPR
Shweta
I tried this recipe once, but the milk curdled after adding the jaggery syrup, is it necessary to cool the milk before adding jaggery syrup? Pl confirm
RAKS KITCHEN
Just switch off the flame and add the jaggery syrup, thats enough I think.
jeyashri suresh
Thanks for the update. Now will try in this way . Nice clicks
Shweta
We too don't like to add elaichi in this 🙂
Pooja Agrawal
Lovely dessert...Awesome clicks and nice addition of jiggery...Loved the color of the translucent sago..
Gayathri Ramanan
love this version of payasam with healthy sweetener...stunning clicks
Unknown
Hi,
I have a doubt here... I tried soaking sago but it all got mashed up... do we have to fry before soaking... Please let me know...
Unknown
Hi,
I have a doubt here... I tried soaking the sago but it all get mashed up.... do we have to fry it before soaking... Please let me know...
swetha
Hi Raji, just tried this payasam this afternoon for ayutha poojai but with a few variations. I used sugar instead of jaggery and added few strands of saffron for the color. I had always wanted to avoid the kanji effect on the sago payasam ever since i first made it and it was accomplished today. But the outcome was nothing short of a miracle. My husband had fell in love with the color, texture and taste. Thank you so much.
Mythreyi
Hi Raji, Today I have tried this for Dasara for a festive sweet. I am not good at making festive sweets, for a good start this recipe helped me to get out of that fear. This came out very well ( I have varied some measurements) with perfect texture. Thanks for sharing great recipe.
-Mythreyi
Yum! Yum! Yum!
Niru
Raji,
Tried this today, very tasty and simple to make.
Thanks