of water, when the water comes to boil, add the javvarisi.Let it comes to boil again,the sago floats on top,now keep the flame in medium.Allow the javvarisi to cook.Once the javvarisi is cooked,add the powdered jaggery and give a good mix.Now switch off the flame, let the javvarisi comes to room temperature, in the mean time, boil the milk and keep it ready.Add the milk & crushed cardamom into javvarisi mixture and mix well.Heat the ghee in tempering pan, add cashew & coconut bits,fry till it becomes golden .
A real South Indian cannot live withoutpayasam for a sweet occasion or rather any feast. Usually payasam is made with vermicelli/ semiya or javvarisi/ sago but today I have combined both ingredients to make this delicious payasam
Sendhil loves sabudana kheer withjaggery more than sugar. I made Sadudana kheer with sugar ( Sago kheer in English, Javvarisipayasam in Tamil, Sabbakki payasa in Kannada, Saggubiyam Payasam in Telugu, Sabudana kheer in Hindi) using big, white sago for the first time
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You can also make this payasamwith regular milk and sugar as a sweetener instead of jaggery. Though this may not be the most common payasams made for sadya, this can be something you veterans out there who celebrate Vishu and Onam with sadyas every year, to make something different from your regular ada pradhaman, pal payasam etc
Like every year, this year also I'm starting with a sweet post. Today's recipe is a rich, creamy and delicious payasamwithsago / tapioca pearls, which can be made during any auspicious occasions, festivals and for neivedhyam (offering to God)
Do you know that traditional Indian medicine uses sago in combination with rice to cool the body. Now boil the milk along with crushed cardamom in a sauce pan which will give you a nice flavor (you can also add cardamom powder instead)