Sunday, 11 January 2015

Javvarisi Payasam with Vellam/Sago Kheer with Jaggery/Sabudana Kheer

First of all I wish all my readers, friends, followers, subscribers, each and every one of you a very Happy New Year. I am really sorry for the late wishes, but I think better late than never. Since I am posting after so many days and also this is my first post for this year, I am starting by sharing with you all a very traditional and authentic Javvarisi payasam made with vellam/jaggery. Enjoy this mouth watering payasam and have a great day.

Here's how to make Javvarisi Payasam with step by step photos...



Ingredients

Javvarisi/Sago
½ cup
Jaggery/Vellam
¾ cup
Milk [Boiled & Cooled]
2 cups
Water
2 cups
Cardamoms/elachi
3 or 4
Cashew nuts
6-8
Raisins
8-10
Ghee
2 tsp
Salt
One pinch
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 3-4

Method

Soak the sago with enough water for about 2 hours. Heat about 2 cups of water in a heavy bottomed vessel. Drain the water from sago and add it to the hot water and cook for about 4 minutes or until the sago is soft.


Add the boiled milk, jaggery and stir really well, let it boil for another 4- 5minutes.


Heat ghee in a pan, fry cashew nuts, raisins until golden brown and switch off the stove.
Add the fried cashew nuts and raisins to the payasam and mix well.


Finally add the crushed cardamoms mix thoroughly and switch off the stove.


Suggestions:
I have added the jaggery powder because it was clean, you can make a jaggery syrup and then add it. [Jaggery syrup: Add jaggery, 2 tbsp of water and bring it boil, switch off the stove and filter it to remove any impurities]
Cook the sago carefully, if you cook it for very long time it will turn into porridge and not payasam.
Finally when the payasam is done, you can add about ½ cup of coconut milk for added taste and flavour.

Delicious and tempting Sago/Javvarisi Payasam is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more traditional and authentic recipes of South India from my kitchen.

Other Payasam varieties that might be of your interest…


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Until then I am signing off…



5 comments:

Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
Priya Anandakumar

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