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.
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| Sago Payasam | Sabudana Kheer | Jevvarasi Payasam |
| Preparation Time | 1 hour |
| Cooking Time | 20 mins |
| Servings | 2 |
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| Sago Payasam | Sabudana Kheer | Jevvarasi Payasam |
Ingredients:
| Sago (Sabudana) | 1 Cup* |
| Jaggery | ¾ Cup |
| Milk | 3 Cups |
| Cardamom Powder | ½ teaspoon |
| Cashews | 10 |
| Raisins | 10 |
| Ghee | 1 teaspoon |
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| 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
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| Sago Payasam | Sabudana Kheer | Jevvarasi Payasam |
