How to make Javvarisi Paayasam - Traditional sweet made on auspicious occasions.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Sago, Milk (दूध)

Cuisine : Tamil Nadu

Course : Desserts

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Javvarisi Paayasam

The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

For more recipes related to Javvarisi Paayasam checkout Sabudana Halwa, Sago With Honeydew, Sabudana Kheer, Melon Kheer . You can also find more Desserts recipes like Tender Coconut Kulfi, Boondi And Rabdi Stuffed Pancakes, Chocolate Truffle, Sevaiyan Ka Muzzafar.

Javvarisi Paayasam Recipe Card

Javvarisi Paayasam

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Javvarisi Paayasam Recipe

  • Sago soaked 1 cup

  • Milk 2 1/2 cups

  • Green cardamom powder 1/4 teaspoon

  • Sugar 3/4 cup + 2 tablespoons

  • Condensed milk 1/4 cup

  • Pure ghee 2 tablespoons

  • Cashewnuts 6-8

  • Strawberries 4


Step 1

Boil milk, green cardamom powder and sugar in a deep non-stick pan. While the sugar dissolves and the milk comes to a boil, boil the sabudana with water in another non-stick pan.

Step 2

Drain and set aside. When the milk boils, add condensed milk and mix. Add the boiled sabudana and mix well. Cook on low heat for 3-4 minutes. Heat ghee in a small pan. Break the cashewnuts and add and sauté till golden. Add this to the sabudana mixture and mix.

Step 3

Put 2 tbsps sugar in a small pan and cook, stirring, till the sugar dissolves and caramalises.

Step 4

Remove the pan from heat, add 2 tbsps water and mix well. Let it come to a boil and then add it to the kheer.

Step 5

Mix well. Cook till the kheer thickens. You can serve the kheer hot or at room temperature or chill and serve. Decorate with strawberry fans and serve.

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MasterChef Sanjeev Kapoor

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