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Javvarisi Payasam Recipe/Sabudana Kheer Recipe/Tapioca Pearls Pudding Recipe is given below with step-by-step instructions and important tips to make a tasty Payasam recipe/Kheer recipe.

Javvarisi Payasam With Jaggery | Javvarisi Payasam | Sabudana Kheer Recipe | Tapioca Pearl Pudding Recipe

Nylon Javvarisi Payasam Recipe/Sabudana Kheer Recipe/Tapioca Pearls Pudding Recipe is a tasty, delicious and simple South Indian sweet recipe/payasam recipe. You can easily make this Javvarisi Payasam Recipe/Sabudana Kheer Recipe/Tapioca Pearls Pudding Recipe within 20 minutes and serve it as a dessert or as a side dish. The Javvarisi Payasam Recipe/Sabudana Kheer Recipe/Tapioca Pearls Pudding Recipe is given below with step-by-step instructions and important tips to make a tasty Payasam recipe/Kheer recipe.

If you try this Javvarisi Payasam Recipe/Sabudana Kheer Recipe/Tapioca Pearls Pudding Recipe. Do let me know in the comment section. I'm very excited to read your comments.

Before moving on to the recipe. Let's know about -
1. What is Javvarisi/Sabudana?
2. How many types of sabudana are there?
3. What is Javvarisi Payasam/Sabudana Kheer?

What is Javvarisi/Sabudana?

Javvarisi is a popular Indian ingredient used to make various sweets and savoury recipes. Javvarisi is a Tamil term and is popularly known as Tapioca pearls in English and Sabudana or Sago in Hindi. Javvarisi is a form of Tapioca Root/Cassava Root. It is extracted from the milk of Tapioca Root/Cassava Root.

If you are new to the "Tapioca Root/Cassava Root" ingredient. No worries. I have already written a detailed article about it. Kindly, click the below link to check out -
🔗Tapioca Root/Cassava Root

All right, let's get to know about the types of sabudana/javvarisi -

How many types of sabudana are there?

Generally, there are two types of sabudana/javvarisi sold in the market. They are -
1. Regular Sabudana/Regular Javvarisi
2. Nylon Sabudana/Nylon Javvarisi.

To see the pictorial representation of Sabudana/Javvarisi. Kindly, click the below link -
🔗Sabudana Picture/Javvarisi Picture

What is Javvarisi Payasam/Sabudana Kheer?

Javvarisi Payasam/Sabudana Kheer is a simple, yummy and delicious South Indian sweet recipe popularly made during festivals like Deepavali, Navaratri and Weddings. It is also popularly prepared on special occasions like Birthday Parties, Family get together or even on Special Weekend Meals.

At Home, we make Javvarisi Payasam/Sabudana Kheer mostly as a side dish for Kuzhi Paniyaram, Poori, Wheat Roti and Hoppers. If we serve this recipe as a side dish, we use sugar as a sweetener and if we serve it as a dessert, we use jaggery as a sweetener.

Fine, in this post, I have shared Javvarisi Payasam Recipe/Sabudana Kheer Recipe made with nylon javvarisi/nylon sabudana. If you compare both varieties of sabudana/javvarisi, nylon sabudana is the quickest and easiest to cook and also it doesn't require any soaking time. If you have nylon javvarisi/nylon sabudana, you can make this recipe within 20 minutes and serve it as a dessert or side dish.

If you are new to Nylon Javvarisi/Nylon Sabudana. Don't worry. I have already written a detailed article about it. Kindly, click the below link to check out -
🔗Nylon Javvarisi/Nylon Sabudana

All right, let's move on to the Javvarisi Payasam Ingredient/Sabudana Kheer Ingredient followed by the javvarisi payasam recipe and important tips to make a tasty kheer recipe/payasam recipe.

Javvarisi Payasam Ingredient/Sabudana Kheer Ingredient

Javvarisi Payasam/Sabudana Kheer is a simple, tasty and delicious recipe made with nylon sabudana/nylon javvarisi as the main ingredient and flavoured with jaggery, cardamom, ghee, cashew nuts, saffron and a pinch of salt. Javvarisi payasam recipe also includes full-cream milk/full-fat milk as the main ingredient.

How to make Javvarisi Payasam?/How to make sabudana payasam with jaggery?

Javvarisi Payasam Recipe/Sabudana Kheer Recipe/Tapioca Pearls Pudding Recipe is a tasty, delicious and simple South Indian sweet recipe/payasam recipe. You can easily make this Javvarisi Payasam Recipe/Sabudana Kheer Recipe/Tapioca Pearls Pudding Recipe within 20 minutes and serve it as a dessert or as a side dish.

Cuisine - South India
Serving - 5
Timing - 20 minutes

INGREDIENTS

Nylon Javvarisi/Nylon Sabudana - 1/2 cup
Full-fat Milk/Full-cream Milk - 500 ml
Jaggery - 200 gms
Ghee - 1 tablespoon
Cashew nuts - 8
Cardamom powder - 1 teaspoon
Salt - a pinch
Saffron - 5 (optional)

INSTRUCTIONS

1. To begin making the Javvarisi Payasam Recipe/Sabudana Kheer Recipe - Firstly, Heat a pan over a low flame and add nylon javvarisi/nylon sabudana and dry roast for 4-5 minutes or until pops.

2. Turn off the flame and wash the roasted javvarisi in 2-3 exchanges of water and strain the water completely and keep aside.

3. To make jaggery water - Heat a pan and add jaggery along with 1/2 cup of water and allow the jaggery to dissolve in the water. Once the jaggery is dissolved turn off the flame and strain the jaggery syrup.

4. Now allow the jaggery to get cool completely.

5. To Cook - Heat a pan over a medium flame and add the milk and boil for 4-5. Once the milk is boiled, add washed javvarisi/sabudana into the milk and cook for 7-8 minutes.

6. To Fry - Heat ghee over a medium flame and add cashew nuts and fry to golden and switch off the flame.

7. Now add a pinch of salt, cardamom powder and fried cashew nuts with ghee and stir well.

8. Turn off the flame.

9. Finally, add jaggery water to the javvarisi payasam and stir well.

10. Javvarisi Payasam Recipe/Sabudana Kheer Recipe/Tapioca Pearls Pudding Recipe is ready.

You can garnish it with saffron and serve it as a dessert or as a side dish. You can serve this Tapioca Pearls Pudding Recipe hot, warm or cold.

If you have any more questions about the Javvarisi Payasam Recipe/Sabudana Kheer Recipe/Tapioca Pearls Pudding Recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.

Important tips to make a tasty Javvarisi Payasam Recipe/Sabudana Kheer Recipe

1. For any Payasam/Kheer recipe, always use full-fat milk/full-cream milk for a creamy and tasty payasam recipe.

2. Do not add hot jaggery water to the milk. Because hot jaggery water will curdle the milk. Hence always cool the jaggery water before adding. While adding the jaggery water, turn off the flame or remove the payasam from the stove and then add.

3. You can increase or decrease the level of sweetness.

4. You can serve this recipe hot, warm or cold.

I hope the above recipe and the information benefits you. If you try this recipe, do let me know in the comment section. I'm very excited to read your comments.

HAPPY COOKING!
with better ingredients for better food.

Do check out the related posts

🔗Javvarisi/Sabudana/Tapioca pearls
🔗Sabudana Khichdi Recipe
🔗Tapioca Root/Cassava Root