Ingredients

The following ingredients have 4 Servings
  • 1/2 Cup Sago / Sabudana / Javvarisi
  • 1.5 Cup Water (To cook sago)
  • 2.5 to 3 Cups Milk
  • 1/2 Cup Sugar (Heaped)
  • 3 tsp Ghee
  • 10 Cashew Nuts
  • 10 Raisins
  • 4 Pods Cardamom
  • Few Strands Saffron (Optional)

Instruction

  • To the pre-boiled milk, add saffron strands. Then measure and keep all the ingredients ready.
  • To a pan, add 1 tsp of ghee and add sago (I used tiny variety so didn't follow the soaking method). Roast for 3 to 4 minutes in low flame, till it pops up a little. Ensure not to burn the sago, else it changes the colour of the payasam.
  • Boil 1.5 cups of water in a pan and add sago. Cook the sago for 7 to 8 minutes in medium flame, stir with a ladle in the middle, else it sticks to the bottom and the water also overflows. To check whether the sago is cooked, press the sago with your fingers, it should easily get crushed.
  • Drain the water completely. Rinse the cooked sago well in running water to remove the scum (a layer of dirt or froth which comes from sago). Rinsing step is optional, but it avoids the scum floating on the top of the payasam.
  • Boil milk in a pan and add crushed cardamom pods. Then add sugar and stir in medium flame till the sugar dissolves completely.
  • Now add sago and cook for 3 to 4 minute, till the milk and sago blends well. Add 2 tsp of ghee and fry the cashews and raisins to golden colour.
  • Finally add fried cashews, raisins and mix everything well.Enjoy this javvarisi payasam with masal vadai.