//Javvarisi Payasam | Sago Payasam

Javvarisi Payasam | Sago Payasam

javvarisi payasam served in a white colored blue rimmed bowl with 3 saffron strands in the centerjavvarisi payasam served in a white colored blue rimmed bowl with 3 saffron strands in the center

Javvarisi Payasam is a creamy delicious sweet made with sago, ghee, milk and sugar from the South Indian cuisine. It is also called as saggubiyyam payasam (in Telugu language) or sago payasam and is a gluten-free recipe.

javvarisi payasam served in a white colored blue rimmed bowl with 3 saffron strands in the centerjavvarisi payasam served in a white colored blue rimmed bowl with 3 saffron strands in the center

About this recipe

Sago are round shaped pearls made from tapioca root or yuca root. They are also called as tapioca pearls in English and sabudana in Hindi.

In Tamil, these are known as Javvarisi, in Kannada as Sabakki, in Telugu as Saggubiyyam and in Malayalam as Chowari.

I make javvarisi payasam similar to the way I prepare Poha Payasam with a few differences. In this recipe you don’t need to soak sago, but do note that cooking sago without soaking takes more time than if they were soaked earlier.

My method is very helpful when you want to make javvarisi payasam any time or you have forgotten to soak sago.

Saggubiyyam payasam can be made two ways – one is by soaking sago and the other is by roasting sago and then further cooking it. I usually choose the second method which is also how the sago payasam is made in this recipe.

When I offer javvarisi payasam as naivedyam to the deities, I add edible camphor, but it can be easily skipped.

Saggubiyyam payasam can be served as a sweet dessert after meals.

Adding jaggery in javvarisi payasam

In this recipe, I have added raw sugar, but I also make saggubiyyam payasam with jaggery.

To add jaggery, follow my recipe entirely without adding sugar. Remove the pan from stove-top and set it aside for 3 to 4 minutes.

Add grated jaggery or chopped jaggery. If jaggery is added to boiling hot milk, it will curdle the milk. So it helps to reduce the heat a wee bit in the javvarisi payasam before adding jaggery.

If your jaggery has impurities, then first dissolve it in some warm water. Then filter it and add to the javvarisi payasam. You can even add palm sugar, coconut sugar and palm jaggery.

How to make Javvarisi Payasam

Frying cashews and raisins

1. In a heavy kadai or pan, take 1 tablespoon ghee and heat it on a low to medium flame.

ghee addd in a cast iron panghee addd in a cast iron pan

2. When the ghee melts, add 10 to 12 cashews.

cashews added in melted gheecashews added in melted ghee

3. Begin to fry the cashews on a low flame.

cashews being fried in gheecashews being fried in ghee

4. Fry cashews till they become golden. Remove with a slotted spoon and set them aside.

cashews goldencashews golden

5. Then add 1 tablespoons raisins.

raisins added in gheeraisins added in ghee

6. Stirring often fry the raisins, till they swell and become plump.

raising getting fried in gheeraising getting fried in ghee

7. Remove fried raisins with a slotted spoon and keep them aside with the fried cashews.

cashews and raisins set aside in a steel plate to make javvarisi payasamcashews and raisins set aside in a steel plate to make javvarisi payasam

Roasting javvarisi (saggubiyyam)

8. Add ½ cup javvarisi.

sago pearls added in cast iron pansago pearls added in cast iron pan

9. Mix the javvarisi well with the ghee and begin to roast on a low flame stirring often.

sago mixed with gheesago mixed with ghee

10. Roast for 2 to 3 minutes on low flame.

sago being roastedsago being roasted

Cooking Javvarisi

11. Then add 3 cups of water.

water being pouredwater being poured

12. Mix well and simmer on low to medium flame.

water mixedwater mixed

13. The sago pearls will begin to get cooked and start floating on the top.

mixture is simmeringmixture is simmering

14. When cooking the pearls, there will be some scum on top. If you want you can remove the scum with a slotted spoon.

removing scum with a slotted spoonremoving scum with a slotted spoon

15. Do stir at intervals, so that the sago does not stick at the bottom of the pan.

sago cooking in watersago cooking in water

16. Simmer till you see the sago pearls becoming translucent and floating on top.

sago pearls beginning to float on the surfacesago pearls beginning to float on the surface

Making Javvarisi Payasam

17. Then add 2 cups whole milk.

milk being addedmilk being added

18. Mix very well.

milk mixed evenlymilk mixed evenly

19. Add ½ cup sugar.

raw sugar being addedraw sugar being added

20. Stir well so that all the sugar dissolves.

mixing with a slotted spoonmixing with a slotted spoon

21. Add ½ teaspoon cardamom powder.

cardamom powder being addedcardamom powder being added

22. Next add 1 pinch saffron. You can skip saffron strands also.

saffron strands addedsaffron strands added

23. Simmer the Javvarisi payasam on a low flame until the sago pearls have cooked well and softened.

javvarisi payasam being simmeredjavvarisi payasam being simmered

24. Do stir often so that the javvarisi does not get stuck at the bottom of the kadai or pan.

stirring saggubiyyam payasamstirring saggubiyyam payasam

25. Simmer till all the sago has cooked well. This takes about 20 to 25 minutes on a low heat. Do remember to stir sago pearls so that they do not stick and become lumpy.

sago payasam simmeringsago payasam simmering

26. Check the pearls and press them between your fingers. They should be completely softened and look translucent. The milk will also thicken by the time the sago pearls are cooked.

softened and cooked sago pearls in a slotted spoonsoftened and cooked sago pearls in a slotted spoon

27. Some milk solids will be stuck at the sides. Scrape them with a spoon or spatula and add back to the javarissi payasam. Sago payasam thickens after cooling. So if you want a thin payasam, then you can add some more hot milk and sugar.

javvarisi payasam readyjavvarisi payasam ready

28. Lastly add the fried cashews and raisins along with 1 pinch edible camphor. Edible camphor is an optional ingredient. Mix well.

fried cashews and raisins added and mixed with slotted spoonfried cashews and raisins added and mixed with slotted spoon

29. Serve javvarisi payasam hot or warm or chilled as a dessert after meals. If offering to your deity, then first offer the payasam and then serve it to your family as prashad.

javvarisi payasam served in a white colored blue rimmed bowl with 3 saffron strands in the centerjavvarisi payasam served in a white colored blue rimmed bowl with 3 saffron strands in the center

Expert Tips

  • Milk: Use whole milk of full fat milk for better consistency and taste.
  • Nuts: You can add almonds, pistachios, walnuts or any nuts that you like.
  • Type of sago: Use the sago that we add in Sabudana Khichdi and Sabudana Vada. Do not add the large nylon sago.
  • Sugar replacements: You can easily replace sugar with jaggery, palm jaggery and coconut sugar. Do read my method on how to replace it above the step-by-step guide.
  • Consistency: Javvarisi payasam thickens as it cools. If you want a lighter fluid consistency, then add some milk before serving or cook it to the right consistency you prefer so that on cooling it does thicken too much.
  • Scaling: Make easily a large batch of this saggubiyyam payasam for festive occasions.
  • Storage: Leftovers stay well in the refrigerator for 2 to 3 days. Before serving, gently warm or heat it.
  • Pressure cooking: For faster cooking, you can cook the sago in a pressure cooker for 1 to 2 whistles with water. Then add milk and stirring at intervals cook until the saggubiyyam payasam thickens.

More South Indian Payasam Recipes!

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Javvarisi payasam is a sweet creamy dessert made with sabudana (tapioca pearls), milk, ghee, sugar, raisins and cashews.

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins


Cuisine South Indian, Tamil Nadu

Course: Desserts, Sweets

Diet: Gluten Free, Vegetarian

Difficulty Level: Easy


Servings 4

Units

Frying cashews and raisins

  • In a heavy kadai or pan, take 1 tablespoon ghee and heat it on a low to medium flame.

  • When the ghee melts, add 10 to 12 cashews (kaju).

  • Begin to fry the cashews on a low flame.

  • Fry cashews till they become golden. Remove with a slotted spoon and keep them aside.

  • Then add 1 tablespoons raisins (kishmish).

  • Stirring often fry the raisins, till they swell and become plump.

  • Remove fried raisins with a slotted spoon and keep them aside along with the fried cashews.

Roasting javvarisi (saggubiyyam)

Cooking javvarisi in water

  • Then add 3 cups water.

  • Mix well and simmer on low to medium flame.

  • The sabudana pearls will begin to get cooked and start floating on the top.

  • When cooking the pearls, there will be some scum on top. If you want you can remove the scum with a slotted spoon.

  • Do stir at intervals when the sabudana is cooking, so that the sabudana does not stick at the bottom of the pan.

  • Simmer till you see the sabudana pearls becoming translucent and floating on top.

Making javvarisi payasam

  • Then add 2 cups full fat milk. mix well.

  • Add ½ cup sugar and stir well so that all the sugar dissolves.

  • Add ½ teaspoon cardamom powder and  1 pinch saffron. You can skip saffron strands also.

  • Simmer the payasam on a low flame till the sabudana pearls have cooked well and softened.

  • Do stir often so that the sabudana pearls does not get stuck at the bottom.

  • Simmer till all the sabudana has cooked well. This takes about 20 to 25 minutes on a low flame. Do remember to stir sabudana pearls so that they do not stick and become lumpy.

  • Check the pearls and press them between your fingers. They should be completely softened and look translucent. The milk will also thicken by the time the sabudana is cooked.

  • Some milk solids will be stuck at the sides. Scrape them with a spoon or spatula and add back to the payasam. Sabudana payasam thickens after cooling. So if you want a thin kheer, then you can add some more hot milk and sugar.

  • Lastly add the fried cashews and raisins along with 1 pinch edible camphor. Edible camphor is an optional ingredient. Mix well.

  • Serve javvarisi payasam hot or warm or chilled as a dessert after meals. If offering to your diety, then first offer the sabudana payasam and then serve it to your family as prashad.

Nutrition Facts

Javvarisi Payasam

Amount Per Serving

Calories 304 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 4g25%

Cholesterol 20mg7%

Sodium 63mg3%

Potassium 218mg6%

Carbohydrates 52g17%

Sugar 34g38%

Protein 4g8%

Vitamin A 300IU6%

Calcium 147mg15%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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This javvarisi payasam recipe post from the archives (August 2017) has been republished and updated on 13 December 2020.