Javvarisi Payasam / Sago Kheer

A delicious payasam made from javvarisi. It is quite easy to make.. There are so many varieties of Payasam and kheer we make.. Each is so unique in taste, texture and appearance. This payasam looks so beautiful with the transparent tiny balls floating in it.. I remember my child hood days where we used to play with the balls when this payasam was served. We press with the finger and the balls with move slipping under your fingers and it will be so much fun!!! We make this payasam for a lot of festivals. This can be served both warm and chilled!!

 

Ingredients
Javvarisi / Sago - 1/2 cup
Water - 1 1/2 cups
Milk - 2 cups
Sugar - 1/3 cup (increase to 1/2 cup for a sweeter one)
Cashew - 10
Raisins - 10
Cardamom Powder - 1/4 tea spoon
Nutmeg - A few grates
Edible Camphor - A pinch (optional)
Salt - A tiny pinch
Ghee - 1 table spoon

Method
Heat ghee in a pan and sauté the cashews until golden
Add the raisins and sauté for 10 seconds and remove them to a plate
In the same ghee, sauté the javvarisi for 3 minutes
Heat water in a pan and add the javvarisi to the boiling water
Stir it a few times and cook the javvarisi for 15 minutes or until well transparent
Remove the scum as the javvarisi is boiling
If there are lot of impurities and the scum is very high, wash the javvarisi well and pass it through a sieve to remove the excess stickiness
To the cooked javvarisi, add milk and bring it to a boil
Remove from heat and allow it to cool for 10 minutes
Add sugar and re heat it and cook for 3 minutes
Remove from heat and add cardamom powder, nutmeg and edible camphor
Garnish with the sautéed cashews and raisins and the payasam is ready
If you are not serving immediately, then make sure to reserve 1/2 cup of milk as the payasam will become thick as it cools.. So add enough milk to bring it to the correct consistency..

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