Sago Payasam | Sabudana Kheer | Jevvarasi Payasam, one of the neivedhyam dish we often do for festivals. Sago payasam can be done with sugar or jaggery. But usually for neivedhyam we use jaggery. Both the versions of payasam are so yummy and would be a great accompaniment and dessert for any festivals and parties.
Sago Payasam | Sabudana Kheer | Jevvarasi Payasam
Preparation Time
1 hour
Cooking Time
20 mins
Servings
2
Sago Payasam | Sabudana Kheer | Jevvarasi Payasam
Ingredients:
Sago (Sabudana)
1 Cup*
Jaggery
3/4 Cup
Milk
3 Cups
Cardamom Powder
1/2 teaspoon
Cashews
10
Raisins
10
Ghee
1 teaspoon
Sago Payasam | Sabudana Kheer | Jevvarasi Payasam
Method:
Soak the sago in a cup of water for an hour. After 1 hour drain the water from the sago and keep it aside to dry for another 30 minutes
Heat ghee in a pan and add cashews and raisins and fry them till the cashews turn golden brown color. Take the roasted cashews and raisins aside. Add the soaked and drained sago and fry for 3 minutes
Now, add milk and keep the flame low and allow the sago to cook in milk. Keep stirring occasionally till the sago is cooked and the milk has reduced to half
Meanwhile, grate the jaggery and add it to a separate vessel with 1 tablespoon of water. When the jaggery is dissolved completely, strain it and add it to the cooked sago with milk and stir well. Add cardamom powder and mix well
Finally add roasted cashews and raisins and give a stir and remove from flame
Now the yummy Sago Payasam | Sabudana Kheer | Jevvarasi Payasam is now ready to serve or for neivedhyam
once i added the strained jaggery the milk looked as if it has split. Shouldnt keep it on heat after we add jaggery is it? pls clarify. Also should we bring the jaggery water to boil separately and then add?
whether the biioiled milk or raw milk should be added. say me
Hi, we need to add boiled milk.
once i added the strained jaggery the milk looked as if it has split. Shouldnt keep it on heat after we add jaggery is it? pls clarify. Also should we bring the jaggery water to boil separately and then add?
Yes, Jaya, we need to melt the jaggery separately and add it to the sago milk once sago is cooked completely that is almost at the last stage only.
ITS LOOKING NICE I WILL TRY
Easy method and healthy. Tried it today. Came out really well. Thanks for sharing.