Javvarisi Payasam, an another easy payasam recipe for any festive occasion. Amma always use sugar for javvarisi payasam and i do the same mostly, but once in a while, i make javvarisi payasam with jaggery.
In North Indian, sago is one of the main vrat ingredient and i have been seen lot of sago recipe for this Navarathri season in blogsphere. So i thought of sharing this simple sago payasam, that you can serve for your guests who are all coming to see your kolu. This payasam taste delicious when it's warm or cold.
Javvarisi Payasam with Jaggery
Preparation Time : 1 hr for soaking | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sweets | Recipe Cuisine: Indian
Recipe Category: Sweets | Recipe Cuisine: Indian
Ingredients
Sago/Javvarisi - 1/4 cup
Powdered Jaggery - 1/4 cup + 2 tbsp
Cardamom - 2
Ghee - 1 tsp
Cashew - 1 tsp
Coconut bits - 1 tsp
Milk - 1/2 cup
Sago/Javvarisi - 1/4 cup
Powdered Jaggery - 1/4 cup + 2 tbsp
Cardamom - 2
Ghee - 1 tsp
Cashew - 1 tsp
Coconut bits - 1 tsp
Milk - 1/2 cup
Soak the javvarisi for 1 hrs . Heat the pan with 1 cup of water, when the water comes to boil, add the javvarisi.
Let it comes to boil again,the sago floats on top,now keep the flame in medium.Allow the javvarisi to cook.
Once the javvarisi is cooked,add the powdered jaggery and give a good mix.
Now switch off the flame, let the javvarisi comes to room temperature, in the mean time, boil the milk and keep it ready.Add the milk & crushed cardamom into javvarisi mixture and mix well.
Heat the ghee in tempering pan, add cashew & coconut bits,fry till it becomes golden .
Add into the payasam.Give a good mix and it's ready to serve.
Add into the payasam.Give a good mix and it's ready to serve.
Tasty Javvarisi Payasam is ready.
Related : How to make Javvarisi Semiya Paal Payasam
- Once the sago is cooked, it becomes translucent.
- Adjust the jaggery powder as per your taste.
- The color of the payasam depends on the color of jaggery. My jaggery is quite dark in color.
- Coconut gives nice crunchiness to the payasam.
- Add milk,once javvarisi mixture comes to room temperature,otherwise there is a chance of curdling.
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