About
Javvarisi Payasam is a traditional sweet pudding hailing from South India. A celebratory dish served during festivals, special occasions, and as prasadam in temples, the primary ingredient is sago, known as 'javvarisi' in Tamil. It's cooked in milk and sweetened with sugar or jaggery, and is often enriched with cardamom and ghee-fried cashew nuts and raisins.
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Recipe
Ingredients
javvarisi (sago)
1/2 cup
milk
2 cups
sugar
3/4 cup
ghee
1 teaspoon
- 10
cashew nuts
12
- 10
raisins
12
cardamom powder
1/4 teaspoon
Directions
Step 1:
Soak the javvarisi in water for about 30 minutes, then drain and set aside.
Step 2:
Heat a pan, add the ghee and roast the cashew nuts and raisins until golden brown.
Step 3:
Remove the nuts and raisins and set them aside.
Step 4:
In the same pan, add the soaked and drained javvarisi and roast for a minute.
Step 5:
Now add milk and let it simmer until the javvarisi becomes soft and translucent.
Step 6:
Once the javvarisi is cooked, add sugar and stir until it dissolves completely.
Step 7:
Finally, add the roasted cashew nuts, raisins and cardamom powder.
Step 8:
Stir well and cook for a couple more minutes.
Step 9:
Serve the javvarisi payasam warm or chilled.
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