Sago Payasam / Javarisi Payasam

I wasn’t planning to cook this until one morning, there was a call from my sister asking me for Javarisi Payasam recipe, since her payasam of late has been more of porridge like consistency. I was taken aback since it was very unusual for her to ask anybody this simple recipe as she is a very experienced cook herself.Then i decided to cook this payasam and chanced upon this recipe from Raks kitchen and i decided on this since it used Jaggery instead of sugar and my sis has decided to avoid sugar. This was perfect for me.


Sago 1/2 cup

Milk 1 1/2 cup

Jaggery 3/4 cup

Saffron strands 2-3

Cardamom powder 1/2 tsp

Cashew a few


Soak sago in 3-4 cups of water for an hour.When it is sufficiently soaked, strain it and keep it aside.

Boil milk and add this sago to the boiling milk and cook it in medium flame till the sago pearls become transparent. It should take between 5 to 8 minutes.While boiling milk add the saffron strands too.

Now switch off the stove and add the jaggery to the milk sago mixture.Since i was not sure of the absence of impurities in the jaggery, i boiled the jaggery with few tbsp of water, strained it and used this.Add cardamom powder to this

Garnish with fried cashew nuts

Serve warm or cold


Loved this. It was really pearly as my sister wanted, not the porridge type:-)Indu i hope you like this
Thank you Raks kitchen

sending this to Bloggers’s Marathon by Samayal Arai


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The payasam looks like a tasty pudding…always like sago in vermicelli payasam, so this one with jaggery should taste even better.

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