Javvarisi/Sago Payasam - Sago Kheer

Javvarisi / Sago Payasam

Javvarisi payasam is the simple dessert made with milk and javvarisi/sago. I love the way the javvarisi feels in my mouth in this payasam.. tiny.. soft.. smooth.. pearls.. with the flavour of cardamom and my special touch - the edible camphor.
Previously, I never used to add edible camphor. But once I tried edible camphor in payasam, there after I never miss it in my javvarisi payasam. This edible camphor gives the payasam the divine touch. 

Let's go to the simple yet divine javvarisi payasam recipe.

For more - Sweets / Desserts, Vermicelli Payasam, Deepavali, Festival Food.

Ingredients:

• Milk - 1 litre
• Javvarisi/sago - 100 grams
• Sugar - 8 - 10 teaspoons
• Water - 2 cups
• Cardamom powder - 1/4 teaspoon
• Edible camphor - one small bit to the size of small pepper
• Saffron - optional
• Cashews and raisins - 1 tablespoons each

Procedure:

• Wash and soak the javvarisi for atleast 1 hour.
• Boil the milk and keep it ready.
• Boil water and add the javvarisi to it.
• Keep stirring as the sago/javvarisi will stick to the bottom. 
• Within few minutes, the javvarisi will be ready.
• Add this cooked javvarisi to the hot milk and keep it on stove again.
• Let the milk boil with the javvarisi.
• Add sugar and keep stirring.
• Add the cardamom powder and saffron.
• Crush the edible camphor and add to the payasam
• Roast the cashews and raisins in ghee and add to the payasam. 

Tip:
If you think the payasam is will be too thick because of the starch in the javvarisi, then, when you boil the javvarisi, drain the water from it and then add to the boiling milk, this will reduce the starch content and the payasam will not be very thick.

The yummicious and divine javvarisi payasam is ready to be offered to God or to be served to your beloved ones. 

Happy cooking !!