Happy Holi to all my readers and blogger friends. I know you might all be wondering why payasam for a colorful festival isn’t it. It just that I had nothing to post for this special colorful festival but any Indian sweet is perfect for celebrating this festival isn’t it. Now Coming to the payasam this is one of my fav payasam and have tasted so many versions of payasam from our neighbors. When I was kid I used love the lovely pearls in the payasam and was curious how they turn transparent. They are perfect for any occasion or goes with any meal to end up with a sweet note . On this special occasion am sharing this delicious payasam for you all.
Javvarisi Payasam
| Category | Preparation time | Cook Time |
|---|---|---|
|
Payasam Recipe
|
1-2 hours
|
20 mins
|
Ingredients
Sago / Javvarisi – 1/2 cup
Milk – 3 cups
Sugar – 1/2 cup
Cardamom pd – a pinch
Cashews and Raisins – Few
Ghee – 1 tsp
Method
- Wash and soak sago in enough water for 1-2 hours. It should double in size.
- In heavy bottom pan heat milk after it boils simmer the flame and boil them for 10 mins so that it reduces a bit.
- Add javarasi/ sago to the milk mix them well and cook them in simmer till they are transparent.
- Add sugar and Mix the payasam well.
- Add cardamom pd and mix them well.
- Payasam will thicken as time goes so keep the consistency as needed . I you are serving immediately they it can be a bit thickened if not leave the payasam flowy.
- Heat ghee in a pan add cashews and roast them till light brown and then raisin till they puff.
- Then transfer it to the payasam.
Delicious Payasam!
love this payasam any time… looks so thick…