Sabudana or sago kheer or javvarisi payasamTweet
Sabudana or sago or tapioca pearl kheer is a delicious kheer made with sago, sugar and milk and garnished with nuts. Sago is full of carbohydrates and very filling in nature. Hence this kheer is a generally had by people who are on fast on festival days.
- Sabudana/sago/tapioca pearls - 1/2 cup
- Milk - 3 cups
- Sugar - 3/4 cup
- Cardamom powder - 1/2 teaspoon
- Cashewnuts, almonds and raisins - 1/4 cup
- Ghee - 1 tablespoon
HOW TO MAKE SABUDHANA/SAGO KHEER/JAVVARISI PAYASAM RECIPE Wash and soak sabudana in water for at least 2 hours. Sabudana will absorb most of the water and become little fluffy. Drain the water and set aside
Boil milk in a deep heavy bottomed vessel. After the milk comes to the boiling point, lower the flame. Boil for another 8 to 10 minutes on a low flame stirring occasionally so that milk does not burn at the bottom of the vessel.
Add sabudana and cook till sabudana becomes soft and translucent. Press it with your fingers to check whether it is cooked or not.
Once sabudana is cooked, lower the flame and add sugar and cardamom powder and mix well. Cook on a low flame till the sugar is melted completely.
Heat ghee in a pan. Add cashewnuts, almonds and raisins and stir fry till light brown in colour.
Add stir fried nuts to the kheer and mix well. Switch off the flame. Once the kheer cools down, it becomes little thicker in consistency.
Serve sabudana or sago kheer warm or chilled as desired by you.