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Javvarisi payasam recipe with jaggery (Sago payasam)

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javvarisi-payasam-recipeJavvarisi payasm recipe with Jaggery. Sago payasam recipe with jaggery. Perfect authentic recipe for festivals. I got few feedbacks from readers and friends saying that they had the problem of milk getting curdled as the sago is in milk and then jaggery is added to it. So I wanted to update this method of making payasam, which I learnt from MIL – she makes it this way. Here is the new method of making Javvarisi payasam.
javvarisi-payasam

Javvarisi Payasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 2 Hours soaking time    |  Cook time: 15 mins    |  Makes: 4 cups

Ingredients

javvarisi / sago – 1/2 cup

Jaggery – 3/4 cup

Milk – 1/2 cup

Water – 3 cups

Salt – A pinch

Elachi – 1

Cashews – 5

Ghee – 1 tsp

Method

  1. 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.

    2. 2-javvarisi-payasam

  2. Boil in medium flame for 4 minutes. Add powdered elachi (We dont like so I dint add). Set aside and let it cool for 15 to 20 minutes.

    3. 3-javvarisi-payasam

  3. 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.

    4. 1-javvarisi-payasam

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.

Delicious, flavourful javvarisi payasam with jaggery is ready!

javvarisi-payasam-with-jaggery

Old Version:

All my family members love ஜவ்வரிசி பாயசம். My MIL especially loves it a lot. I am always loserwhen it comes to this payasam, have tried so many times every time I make some silly mistake and I lose hope to try again. but for past three times I got it right and thought of blogging this time,before I forget the method. I made this today for Aadi 18.

  1. Soak sago for 1 hour( I used the small variety,if you want to use the larger one, soak for atleast 3 hours).

    2. Soaked sago

  2. Boil milk and add the soaked sago.Cook till the sago are transparent and soft.(It took only approximately 3-4 minutes for me). Don’t boil for so long otherwise the sago will dissolve and the payasam will turn into porridge.And if you don’t want a Kanji effect,you can first cook the sago in water,after done transparent,you can wash it in a strainer under running water and then add to thick boiled reduced milk.

    3. Boil milkAdd sago

  3. By this time it will turn thick in consistency too.
  4. Switch off the stove and add the jaggery,elachi powder and mix well till it gets dissolved. (If you think the jaggery is having impurities,just add the jaggery with water just to immerse it and make sugar syrup in a heavy bottomed pan and filter it,then add to the payasam and mix well).

    5. Add jaggery

  5. Don’t heat the payasam after adding jaggery as milk will get curdled if we do so.
  6. Lastly fry the cashews in the ghee and garnish the payasam..Enjoy hot or cold!! I love cold and my hubby likes hot…

ஜவ்வரிசி பாயசம்
Notes

  • You can add ghee fried coconut bits(finely chopped),along with the cashews for extra zing!!

Reader Interactions

Comments

  6. 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

    Reply

  20. 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.

    Reply

  22. 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!

    Reply

  36. 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.

    Reply

  44. 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..

    Reply

  50. 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

    Reply

  72. 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

    Reply

  74. 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…:)

    Reply

  76. 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

    Reply

  78. 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….

    Reply

  80. 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.

    Reply

  100. 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

    Reply

  104. 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.

    Reply

  106. 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 😉

    Reply

  112. 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!!

    Reply

  116. 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.

    Reply

  128. 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 .

    Reply

  134. Tried this today morning…substituted elaichi pwd with Everest Milk Masala, the payasam was yummm…perfect proportions. Thank you for the recipe.

    Reply

  138. 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

    Reply

  154. 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.

    Reply

  156. 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!

    Reply

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