Javvarisi 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 recipe
Recipe Cuisine: Indian | Recipe Category: Dessert
Prep Time: 2 Hours soaking time | Cook time: 15 mins | Makes: 4 cups
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
Jaggery – 3/4 cup
Milk – 1/2 cup
Water – 3 cups
Salt – A pinch
Elachi – 1
Cashews – 5
Ghee – 1 tsp
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.
- 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.
- 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.
Delicious, flavourful javvarisi payasam with jaggery is ready!
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.
- Soak sago for 1 hour( I used the small variety,if you want to use the larger one, soak for atleast 3 hours).
- 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.
- By this time it will turn thick in consistency too.
- 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).
- Don’t heat the payasam after adding jaggery as milk will get curdled if we do so.
- Lastly fry the cashews in the ghee and garnish the payasam..Enjoy hot or cold!! I love cold and my hubby likes hot…
Notes
- You can add ghee fried coconut bits(finely chopped),along with the cashews for extra zing!!
omg.. this is making me crazy!!! i want to make this right away but cant 🙁 lovely recipe and beautiful click! 🙂
mmm..delicious! which jaggery do you buy in Singapore
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
Awesome clicks…First seeing sago payasam made with jaggery,wish to try them sooon…Congrats on turning rakskitchen.blogspot into .net
i dont like sago but if u make this for me, definitely wont say no 😉
wow, tempting pictures! sago payasam looks so yummy!
Aboslutely yummy. I like sago a lot. Used to call it balls payasam when I was a kid 🙂
Wow… looks simply superb… looks just like my moms paayasam… love it dear….
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 🙂
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.
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!
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 🙂
Aahaa. Favourite one for my elder son. Lovely payasam and fantastic click as ever
Looks yum….adding jaggery is gud..nice click
Very nice recipe and love the clicks. Gotta try your recipe.
Looks super delicious!
wow payasam looks soooooo delicious ,never tried with jaggery …love the color of it …beautiful click too
Satya
http://www.superyummyrecipes.com
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.
wow..looks mouthwatering..such a yummy payasam,your pics made me get tempted. So wud give it a try!
Hey Raji, That looks delicious..I'm not a big of fan of Sago..but your pictures are making me to think !!!
Wow the payasam looks very yummy love it.
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..
love the addition of jaggery 🙂
looks delicious dear…
I tried ur onion pakoda with mint today, it was very tasty…
Mouthwatering………..adding vellam in sago payasam is very new to me.
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
Looks perfect and delicious.. nice presentation dear 🙂
Raji,
Sago payasam looks delicious and perfect.
We used to make payasam with Jaggery and coconut milk. If milk is using i use sugar.
Usually we add some sago to semiya payasam. But this looks like a winner.
I love sago payasam a lot.This is a little different from the way I prepare.
Never added jaggery in sago payasam. Click is really nice..will try it soon!
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
Simply love the presentation 🙂
Never tried sago payasam with jaggery. Love your clicks and looks delicious.
http://aaha-oho.blogspot.com/
the pic itself saying how delicious it is.. really good one..
one of my fav sweet dish but never tried with jaggary,looks delicious raks..
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
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…:)
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
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….
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.
nice click..
Never tried javarisi payasam with jaggery. Looks very tempting. And jaggery lends a nice color to the payasam too.
This comment has been removed by the author.
yummy… such a nice presentation!
Everybody in my house love this payasam very much .Do drop by http://padhuskitchen.blogspot.com
when u find time
woww..this s devine…second snap is too tempting
raks….just wish to have it…superb snap.. :0
I love this creamy payasam. Simply loved your last click which has fried cashew on top. Looks very tempting
Deepa
Hamaree Rasoi
Delicious creamy payasam! looks temting!
i tried this payasam.it cameout very well
thanks raji
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
wonderful clicks. I am drooling here. i will try it soon.. u are tempting me too much.
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.
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 😉
wow..payasam looks divine Raji…1st time to your wonderful space.. do visit my space sometime..following you..
Tasty bubble payasam
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!!
nice clicks..looks so perfect and yummy dearie…
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.
hi raji, yummy and delicious payasam….wonderful click!…im following u.
Sago payasam looks so yummy, beautiful pictures.
following U!:)
I like sago payasam…and love using jaggery too…it gives a yummy taste to it!..wonderful clicks!
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
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 .
I want to make with sugar.. can u tell me the ratio for that…
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…
Tried this today morning…substituted elaichi pwd with Everest Milk Masala, the payasam was yummm…perfect proportions. Thank you for the recipe.
thanks.. well explained. BPR
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
Just switch off the flame and add the jaggery syrup, thats enough I think.
Thanks for the update. Now will try in this way . Nice clicks
We too don't like to add elaichi in this 🙂
Lovely dessert…Awesome clicks and nice addition of jiggery…Loved the color of the translucent sago..
love this version of payasam with healthy sweetener…stunning clicks
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…
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…
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.
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!
Raji,
Tried this today, very tasty and simple to make.
Thanks