Sabudana or sago kheer or javvarisi payasam

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


Step 1

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

Step 2

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.

Step 3

Add sabudana and cook till sabudana becomes soft and translucent. Press it with your fingers to check whether it is cooked or not.

Step 4

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.

Step 5

Heat ghee in a pan. Add cashewnuts, almonds and raisins and stir fry till light brown in colour.

Step 6

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.

Step 7

Serve sabudana or sago kheer warm or chilled as desired by you.


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