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JAVARISI PAYASAM SABUDANA KHEER
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Javarisi payasam recipe

Easy to make sago payasam using evaporated milk
Prep Time10 minutes
Cook Time25 minutes
Soaking time2 hours
Total Time2 hours 35 minutes
Course: Sweet
Cuisine: Indian
Keyword: dessert, Festival recipes, Navratri recipes, sweets
Servings: 3
Author: Jeyashri suresh

Ingredients

  • 1/4 cup sago | javarisi | sabudana
  • 2 cups milk
  • ½ cup evaporated milk
  • 2 tsp ghee
  • Few cashew nuts
  • 5 tbsp sugar
  • 1 pinch cardamom powder

Instructions

  • Wash and soak the sago in water for 2-3 hours.
  • In a pan, add the ghee and fry the cashew nuts till golden brown.
  • Keep it aside.
  • Drain the water from the soaked javarisi and saute it in the remaining ghee for 2 mins.
  • Add milk to this and boil it in a medium flame sauting in between.
  • When it comes to a boil add the evaporated milk.
  • If you do not get evaporated milk, use condensed milk.
  • Boil this for 10 minutes till you get a nice texture.
  • The payasam tends to thicken after it comes to room temperature.
  • Now add sugar and mix well. Switch off the flame and garnish with cashew nuts.
  • Add cardamom powder and mix well.
  • Serve hot or you can serve chilled too.
  • The kheer tasted so yum and the flavor of the evaporated milk was fantastic and we enjoyed it a lot.

Notes

  1.  If do not get evaporated milk in your place, add condensed milk.
  2.  In that case, skip the sugar.
  3. The sago will absorb the milk when the kheer becomes cool. So it will be thickened.
  4.  The same kheer can be made with vermicelli also.
  5. Sago payasam | javarisi payasam tastes yum with evaporated milk.