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    Home » Recipes » TRADITIONAL

    Javvarisi payasam recipe with jaggery (Sago payasam)

    August 3, 2010 by Raks Anand 79 Comments / Jump to Recipe

    Javvarisi payasam recipe with Jaggery. Sago payasam recipe with jaggery. Perfect authentic recipe for festivals. Stepwise photos, video.

    javvarisi payasam recipe

    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.

    Jump to:
    • Method
    • Recipe card

    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.

    javvarisi payasam

    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.
    2. Add the soaked sago and cook for 4 - 5 minutes or until the sago is soft from inside.
    3. 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.
    cook, jaggery

    4. Boil in medium flame for 4 minutes. Add powdered cardamom. Set aside and let it cool for 15 to 20 minutes.

    boil

    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.

    milk

    Delicious, flavourful javvarisi payasam with jaggery is ready!

    javvarisi payasam recipe
    tapioca pearls in jaggery & milk | Javvarisi payasam

    Recipe card

    javvarisi payasam
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    Javvarisi payasm recipe

    Javvarisi payasm recipe with Jaggery. Sago payasam recipe with jaggery. Perfect authentic recipe for festivals.
    Course Dessert
    Cuisine Indian, South Indian
    Prep Time 5 minutes
    Cook Time 20 minutes
    Soaking time 2 hours
    Servings 4 people
    Cup measurements

    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
    Prevent your screen from going dark

    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.
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    Reader Interactions

    Comments

    1. Shifa Firoz

      August 03, 2010 at 8:41 am

      omg.. this is making me crazy!!! i want to make this right away but cant 🙁 lovely recipe and beautiful click! 🙂

      Reply
    2. delhibelle

      August 03, 2010 at 8:41 am

      mmm..delicious! which jaggery do you buy in Singapore

      Reply
    3. jeyashrisuresh

      August 03, 2010 at 8:41 am

      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
    4. Priya

      August 03, 2010 at 8:42 am

      Awesome clicks...First seeing sago payasam made with jaggery,wish to try them sooon...Congrats on turning rakskitchen.blogspot into .net

      Reply
    5. Nags

      August 03, 2010 at 8:52 am

      i dont like sago but if u make this for me, definitely wont say no 😉

      Reply
    6. lissie

      August 03, 2010 at 8:58 am

      wow, tempting pictures! sago payasam looks so yummy!

      Reply
    7. Nithya

      August 03, 2010 at 9:15 am

      Aboslutely yummy. I like sago a lot. Used to call it balls payasam when I was a kid 🙂

      Reply
    8. Akila

      August 03, 2010 at 9:30 am

      Wow... looks simply superb... looks just like my moms paayasam... love it dear....

      Reply
    9. Chitra

      August 03, 2010 at 10:06 am

      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 🙂

      Reply
    10. Ms.Chitchat

      August 03, 2010 at 10:16 am

      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
    11. Hema

      August 03, 2010 at 10:34 am

      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
    12. Sharmilee! :)

      August 03, 2010 at 10:34 am

      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 🙂

      Reply
    13. shanthi

      August 03, 2010 at 11:26 am

      Aahaa. Favourite one for my elder son. Lovely payasam and fantastic click as ever

      Reply
    14. Priti

      August 03, 2010 at 11:35 am

      Looks yum....adding jaggery is gud..nice click

      Reply
    15. SpicyTasty

      August 03, 2010 at 12:43 pm

      Very nice recipe and love the clicks. Gotta try your recipe.

      Reply
    16. Preeti Kashyap

      August 03, 2010 at 1:09 pm

      Looks super delicious!

      Reply
    17. Satya

      August 03, 2010 at 1:31 pm

      wow payasam looks soooooo delicious ,never tried with jaggery ...love the color of it ...beautiful click too

      Satya
      http://www.superyummyrecipes.com

      Reply
    18. Pavithra

      August 03, 2010 at 1:51 pm

      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
    19. kothiyavunu

      August 03, 2010 at 2:25 pm

      wow..looks mouthwatering..such a yummy payasam,your pics made me get tempted. So wud give it a try!

      Reply
    20. Shabitha Karthikeyan

      August 03, 2010 at 2:26 pm

      Hey Raji, That looks delicious..I'm not a big of fan of Sago..but your pictures are making me to think !!!

      Reply
    21. VineelaSiva

      August 03, 2010 at 2:42 pm

      Wow the payasam looks very yummy love it.

      Reply
    22. Sush

      August 03, 2010 at 2:42 pm

      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
    23. Aruna Manikandan

      August 03, 2010 at 2:59 pm

      love the addition of jaggery 🙂
      looks delicious dear...

      I tried ur onion pakoda with mint today, it was very tasty...

      Reply
    24. Sailaja Damodaran

      August 03, 2010 at 3:02 pm

      Mouthwatering...........adding vellam in sago payasam is very new to me.

      Reply
    25. Guna's kitchen

      August 03, 2010 at 3:03 pm

      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
    26. Hari Chandana

      August 03, 2010 at 3:04 pm

      Looks perfect and delicious.. nice presentation dear 🙂

      Reply
    27. Swathi

      August 03, 2010 at 3:12 pm

      Raji,

      Sago payasam looks delicious and perfect.
      We used to make payasam with Jaggery and coconut milk. If milk is using i use sugar.

      Reply
    28. RV

      August 03, 2010 at 3:59 pm

      Usually we add some sago to semiya payasam. But this looks like a winner.

      Reply
    29. Srimathi

      August 03, 2010 at 4:15 pm

      I love sago payasam a lot.This is a little different from the way I prepare.

      Reply
    30. Mahi

      August 03, 2010 at 6:13 pm

      Never added jaggery in sago payasam. Click is really nice..will try it soon!

      Reply
    31. Ruchikacooks

      August 03, 2010 at 6:34 pm

      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

      Reply
    32. Priya (Yallapantula) Mitharwal

      August 03, 2010 at 6:46 pm

      Simply love the presentation 🙂

      Reply
    33. NIDHYA

      August 03, 2010 at 8:06 pm

      Never tried sago payasam with jaggery. Love your clicks and looks delicious.

      http://aaha-oho.blogspot.com/

      Reply
    34. PranisKitchen

      August 04, 2010 at 3:28 am

      the pic itself saying how delicious it is.. really good one..

      Reply
    35. Sushma Mallya

      August 04, 2010 at 3:33 am

      one of my fav sweet dish but never tried with jaggary,looks delicious raks..

      Reply
    36. Neha

      August 04, 2010 at 5:55 am

      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
    37. தக்குடுபாண்டி

      August 04, 2010 at 6:39 am

      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
    38. jayasri

      August 04, 2010 at 7:24 am

      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
    39. Sandhya Hariharan

      August 04, 2010 at 8:33 am

      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
    40. Sayantani

      August 04, 2010 at 8:43 am

      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
    41. Suma Rajesh

      August 04, 2010 at 11:10 am

      nice click..

      Reply
    42. jayasree

      August 04, 2010 at 12:02 pm

      Never tried javarisi payasam with jaggery. Looks very tempting. And jaggery lends a nice color to the payasam too.

      Reply
    43. Inji

      August 04, 2010 at 10:45 pm

      This comment has been removed by the author.

      Reply
    44. Home Cooked Oriya Food

      August 05, 2010 at 12:31 am

      yummy... such a nice presentation!

      Reply
    45. Padhu

      August 05, 2010 at 9:18 am

      Everybody in my house love this payasam very much .Do drop by http://padhuskitchen.blogspot.com
      when u find time

      Reply
    46. Lena Rashmin Raj

      August 05, 2010 at 12:09 pm

      woww..this s devine...second snap is too tempting
      raks....just wish to have it...superb snap.. :0

      Reply
    47. Hamaree Rasoi

      August 05, 2010 at 2:00 pm

      I love this creamy payasam. Simply loved your last click which has fried cashew on top. Looks very tempting
      Deepa
      Hamaree Rasoi

      Reply
    48. Mano Saminathan

      August 06, 2010 at 6:02 am

      Delicious creamy payasam! looks temting!

      Reply
    49. sai

      August 06, 2010 at 1:58 pm

      i tried this payasam.it cameout very well
      thanks raji

      Reply
    50. Mary

      August 07, 2010 at 2:45 pm

      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
    51. Suhaina

      August 07, 2010 at 5:02 pm

      wonderful clicks. I am drooling here. i will try it soon.. u are tempting me too much.

      Reply
    52. Anonymous

      August 08, 2010 at 5:29 am

      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
    53. Bharathy

      August 08, 2010 at 11:22 am

      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
    54. srividhya Ravikumar

      August 08, 2010 at 12:04 pm

      wow..payasam looks divine Raji...1st time to your wonderful space.. do visit my space sometime..following you..

      Reply
    55. Anonymous

      August 08, 2010 at 4:12 pm

      Tasty bubble payasam

      Reply
    56. Lavi

      August 09, 2010 at 11:59 am

      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
    57. Sarah Naveen

      August 09, 2010 at 9:59 pm

      nice clicks..looks so perfect and yummy dearie...

      Reply
    58. Mahimaa's kitchen

      August 09, 2010 at 11:32 pm

      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
    59. Rekha shoban

      August 10, 2010 at 7:50 am

      hi raji, yummy and delicious payasam....wonderful click!...im following u.

      Reply
    60. Umm Mymoonah

      August 10, 2010 at 12:03 pm

      Sago payasam looks so yummy, beautiful pictures.

      Reply
    61. Smitha

      November 20, 2010 at 7:28 am

      following U!:)

      Reply
    62. Smitha

      November 20, 2010 at 7:28 am

      I like sago payasam...and love using jaggery too...it gives a yummy taste to it!..wonderful clicks!

      Reply
    63. veena krishnakumar

      February 18, 2011 at 9:32 pm

      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

      Reply
    64. sofia

      July 28, 2012 at 6:30 am

      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
    65. Kavitha

      September 02, 2012 at 7:59 am

      I want to make with sugar.. can u tell me the ratio for that...

      Reply
    66. RAKS KITCHEN

      September 02, 2012 at 8:03 am

      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...

      Reply
    67. Sudha

      October 15, 2012 at 8:26 am

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

      Reply
    68. pandu

      April 02, 2013 at 6:02 am

      thanks.. well explained. BPR

      Reply
    69. Shweta

      April 18, 2013 at 11:21 am

      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
    70. RAKS KITCHEN

      April 18, 2013 at 11:26 am

      Just switch off the flame and add the jaggery syrup, thats enough I think.

      Reply
    71. jeyashri suresh

      August 30, 2013 at 9:22 am

      Thanks for the update. Now will try in this way . Nice clicks

      Reply
    72. Shweta

      August 30, 2013 at 11:48 am

      We too don't like to add elaichi in this 🙂

      Reply
    73. Pooja Agrawal

      August 31, 2013 at 4:48 am

      Lovely dessert...Awesome clicks and nice addition of jiggery...Loved the color of the translucent sago..

      Reply
    74. Gayathri Ramanan

      August 31, 2013 at 4:49 am

      love this version of payasam with healthy sweetener...stunning clicks

      Reply
    75. Unknown

      September 17, 2013 at 12:07 pm

      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...

      Reply
    76. Unknown

      September 17, 2013 at 12:10 pm

      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...

      Reply
    77. swetha

      October 14, 2013 at 11:26 am

      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
    78. Mythreyi

      October 15, 2013 at 12:19 am

      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
    79. Niru

      October 18, 2014 at 2:14 pm

      Raji,

      Tried this today, very tasty and simple to make.

      Thanks

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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