Javvarisi Payasam | Saggubiyyam Payasam | Sago Payasam

Frying cashews and raisins

1. In a heavy kadai or pan, take 1 tablespoon ghee and heat it on a low to medium flame.
2. When the ghee melts, add 10 to 12 cashews (kaju).
3. Begin to fry the cashews on a low heat.
4. Fry cashews till they become golden. Remove with a slotted spoon and keep them aside.
5. Then add 1 tablespoons raisins (kishmish).
6. Stirring often fry the raisins, till they swell and become plump.
7. Remove fried raisins with a slotted spoon and keep them aside along with the fried cashews.

Roasting javvarisi (saggubiyyam)

1. Now add ½ cup sago.
2. Mix the sago well with the ghee and begin to roast on a low flame stirring often.
3. Roast for 2 to 3 minutes on low flame.

Cooking javvarisi in water

1. Then add 3 cups water.
2. Mix well and simmer on low to medium heat.
3. The sago pearls will begin to get cooked and start floating on the top.
4. When cooking the javvarisi pearls, there will be some scum on top. If you want you can remove the scum with a slotted spoon.
5. Do stir at intervals when the sago pearls are cooking, so that they do not stick at the bottom of the pan.
6. Simmer until you see the sago pearls becoming translucent and floating on top.

Making javvarisi payasam

1. Then add 2 cups full fat milk. mix well.
2. Add ½ cup sugar and stir well so that all the sugar granules dissolves.
3. Add ½ teaspoon green cardamom powder and 1 pinch saffron. You can skip saffron strands also.
4. Simmer the payasam on a low heat till the sago pearls have cooked well and softened.
5. Do stir often so that the javvarisi does not get stuck at the bottom.
6. Simmer until all the sago has cooked well. Cooking sago takes about a total of 20 to 25 minutes on a low heat right from the start when they are cooked in water. Do remember to stir so that the sago does not stick to the bottom of pan and become lumpy.
7. Check the pearls and press them between your fingers. They should be completely softened and look translucent. The milk will also thicken by the time the sago pearls are cooked.
8. Some milk solids will be stuck at the sides. Scrape them with a spoon or spatula and add back to the payasam. Keep in mind that the payasam thickens after cooling. So if you want a thin payasam, you can add some more hot milk and sugar as needed at this step.
9. Lastly add the fried cashews and raisins along with 1 pinch edible camphor (optional). Mix well.
10. Serve Javvarisi Payasam hot or warm or chilled as a dessert after meals. If offering to your deity, then first offer the sago payasam to the deity and later serve it to your family as prashad.