JAVVARISI PAYASAM - SAGO PAYASAM

     If there is one quickest dessert, then Javvarisi Payasam/Sago Payasam comes into mind next to Semiya/Vermicelli Payasam. Javvarisi Payasam/Sago Payasam can be prepared by soaking the Tapioca Pearls/Sago/Javvarisi or alternatively it can also be prepared by roasting the Tapioca Pearls/Sago/Javvarisi in ghee.  This is the easiest method and also gives a better texture to the Javvarisi Payasam/Sago Payasam.
     Sago Payasam is a common Payasam recipe prepared in most of the households.  Sago/Tapioca Pearls can also be combined up with Vermicelli to make Javvarisi-Semiya Payasam.  Another version of Sago Payasam with Jaggery and Coconut Milk is also prevalent in and around South India.

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Cuisine - Indian
Recipe Type - Payasam/Pradhaman/Kheer, Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5 - 10 Minutes
Cooking Time - 20 - 30 Minutes

JAVVARISI PAYASAM - SAGO PAYASAM

JAVVARISI PAYASAM - SAGO PAYASAM

INGREDIENTS :

To Cook Tapioca Pearls/Sago/Javvarisi :

Tapioca Pearls/Sago/Javvarisi - 1/3 Cup
Ghee - 1 Tbspn
Water - 1 Cup
Salt - a Pinch

For Javvarisi Payasam/Sago Payasam :

Milk - 2 Cups
Milkmaid/Condensed Milk - 1/2 Cup
Cashew Nuts -10-12 Nos.
Raisins - 10-12 Nos.
Ghee - 1 Tbspn
Cardamoms - 3-4 Pods
Sugar - 1 Tbspn

METHOD :

• Heat 1 Tbspn of Ghee in a pan and roast the Cashew Nuts on a low flame until it turns into a light golden brown in colour.
• Remove it with slotted spoons and keep it aside.
• Fry the Raisins in the remaining Ghee on a low flame until it fluff-up. Remove and keep it aside.
• Heat the remaining 1 Tbspn of Ghee in a Pressure Cooker/non-stick/heavy bottomed pan.
• Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame until it Pops. (stirring and toasting it consistently).
• Add 1Cup of Water along with a pinch of Salt and pressure cook the Roasted Tapioca Pearls/Sago/Javvarisi.
• Pressure cook for 2 Whistles on a high flame, reduce the flame and cook for another 3-4 whistle.
• Switch off the flame and allow the pressure to release.
• Once the Tapioca Pearls/Sago/Javvarisi are well cooked, pour the Milk & allow it to boil, stirring frequently.
• Pour in the Condensed Milk and mix well.
• Grind the Cardamom Pods along Sugar into a fine powder and add it to the Javvarisi Payasam/Sago Payasam.
• Allow it to boil on a very low flame for about 5-10 minutes, stirring frequently.
• Switch off the flame once it reaches the desired consistency.
• Garnish it with Cashew Nuts and Raisins or any dry fruits & nuts of your choice.
• Serve Javvarisi Payasam/Sago Payasam hot or cold.

NOTES :

• Care should be taken not to burn or brown the Tapioca Pearls/Sago/Javvarisi.
• Stir continuously while roasting the Tapioca Pearls/Sago/Javvarisi until it pops. 
• Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame.
• Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
• Stir the Javvarisi Payasam/Sago Payasam frequently while cooking.  
• Can garnish the Javvarisi Payasam/Sago Payasam with your choice of Nuts and Dry Fruits.
• Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
• Javvarisi Payasam/Sago Payasam tends to become thicker once cooled down, pour some milk and adjust accordingly.
• Can refrigerate the Javvarisi Payasam/Sago Payasam and serve it chilled too.