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  • Sago Kheer - Javvarisi Payasam: Ingredients

    Uploaded by

    Mumin Mukhlas
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    This recipe provides instructions for making a Sago Kheer or Javvarisi Payasam dessert. It calls for dry roasting sago pearls and then pressure cooking them with water before adding milk, sugar, raisins, cashews, cardamom, and optional saffron. The ingredients are cooked together until thickened and can be served warm or chilled.

    Original Description:

    Javvarisi Payasam

    Original Title

    Javvarisi Payasam

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    This recipe provides instructions for making a Sago Kheer or Javvarisi Payasam dessert. It calls for dry roasting sago pearls and then pressure cooking them with water before adding milk, sugar, raisins, cashews, cardamom, and optional saffron. The ingredients are cooked together until thickened and can be served warm or chilled.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    39 views4 pages

    Sago Kheer - Javvarisi Payasam: Ingredients

    Uploaded by

    Mumin Mukhlas
    This recipe provides instructions for making a Sago Kheer or Javvarisi Payasam dessert. It calls for dry roasting sago pearls and then pressure cooking them with water before adding milk, sugar, raisins, cashews, cardamom, and optional saffron. The ingredients are cooked together until thickened and can be served warm or chilled.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 4

    Sago Kheer - Javvarisi Payasam

    Yield: 1 bowl (4 Servings) Prep: 5 mins Cook: 5 mins Ready In: 10 mins Serve this sweet and yummy payasam to your loved ones.

    Ingredients
    1 cup Sago or javvarisi 1 cup Milk 1/2 cup Sugar 1 teaspoon Raisins 1 teaspoon Cashew nut chopped 1 tablespoon Ghee few strands Saffron optional 1-2 Cardamons

    Instructions
    1.In a pressure pan, dry roast the sago.

    After it cools down, add water and pressure cook for 5 minutes. Open and give it a stir to avoid lumps.

    Add milk and cook on medium flame. Add sugar.

    Add more milk or sugar to suit your taste. Allow to boil for a minute and then put off the flame.

    In a small pan, add ghee and roast the chopped cashew nuts, raisins and cardamon.

    Add this to the payasam. Finally add a few strands of saffron.(optional)

    Serve this Javvarisi payasam either warm or chilled.

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