Javvarisi Payasam – Sago Kheer

April 7, 2016 Gokulashtami RecipesHoli RecipesKarthigai Deepam RecipesNavaratri SpecialShivaratri RecipesSweets/Desserts  4 comments

Javvarisi Payasam is an easy and creamy payasam variety. It is a very easy one to make. I just love those cute little pearls in the payasam. The only trick is to cook the javvarisi/sago correctly. This Javvarisi Payasam is with sugar. A perfect and divine dessert for any special occassion!! Any South Indian festive meal will not be complete without payasam and Vadai..

My all time favourite is Moong Dal Payasam!!

Now to the recipe…




[Preparation Time-5 mins : Cooking Time- 30 mins]


  • Javvarisi/Sago – 1/2 cup ( I have used medium variety)
  • Milk – 2 cups
  • Sugar – 3/4th cup
  • Elaichi powder – a generous pinch
  • Ghee – 1 tsp
  • Cashews – few





  • Take javvarisi/sago in a pan and dry roast for a couple of mins. To this add hot water and let it cook until it is soft. It will look transparent and glossy. This is the right stage. Switch off and let it cool down a bit.

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  • Simultaneously heat milk in a pan. Boil it in low-medium flame until it turns creamy and has reduced to almost half the amount. To this add sugar and mix well. Let it boil for a couple of mins and let it cool for sometime.

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  • When both the cooked javvarisi and the milk are just warm, mix both together. Add cardamom powder and roasted cashew nuts. Let it boil in low flame for a couple of mins so that the sago and milk blend well. Switch off the flame.

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Thats it!! Thick and creamy Javvarisi Payasam is ready!!

Serve warm or cold!!





  1. Dry roasting the javvarisi helps in getting it as separate pearls while cooking.
  2. Cooking javvarisi/sago is the trick. Do not overcook else it will get dissolved and become like a porridge. It should be soft when u press and look transparent, thats the right stage.
  3. The cooking time of sago might depend upon the variety/size u use. I have used medium variety.
  4. Let the cooked sago and sweetened milk to cool down and then mix both. Else there are chances of the milk to curdle.
  5. Adjust sugar according to your preference.
  6. This Javvarisi Payasam will get thicker when it cools down. U can add milk if needed.



4 comments to Javvarisi Payasam – Sago Kheer

  • marudhuskitchen  says:

    smooth silky payasam..exact festive treat

  • Anu - My Ginger Garlic Kitchen  says:

    Wow! This payasam looks awesome!! All the ingredients sound perfect! Can’t wait to try it.

  • Sadhna Grover  says:

    Hi Sundari, Nice kheer. I also make it on fasting days during Naratri.

  • Nalini somayaji  says:

    yummy delicious cooling sago payasam…kheer..loving it…

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