Javarisi Paayasam|Sabudana Kheer Recipe is basically an Indian-style creamy pudding. It is usually served after a meal as a dessert. Paayasam does not necessarily have to be a dessert. My mom has such a sweet tooth, that she has the left over kheer for breakfast the next morning!
It is very easy to prepare and it can either be served hot or cold! The key ingrdients include: milk, sugar, and any of the following: rice, semolina, vermicelli, white tapioca pearls/javarisi/sabudana, or broken wheat. You can make this your own by adding a lot of nuts and dried fruits to it. Here is a twist to how I make my Javarisi Paayasam/ Sabudana Kheer Recipe: instead of using whole milk I use coconut milk! You can either use freshly extracted or store bought cocconut milk.
The coconut milk adds a subtle sweetness and creaminess to the paayasam and then, when you top it off with nuts toasted in ghee, it is just yummm! I am sharing with you all a paayasam/kheer that I made with white tapioca pearls/sabudhana/javarisi and coconut milk.
How to make Javarisi Paayasam|Sabudana Kheer?
Begin by washing the javarisi/sabudana/sago in water and add them to boiling water in a pot. Add a pinch of salt. Place a lid on the pot (partially covered) and let it cook. Stir it occasionally, otherwise the javarisi/sabudana will stick to the bottom of the pot. After 15-20 minutes, the javarisi/sabudana will turn glassy and nearly transparent, meaning it is cooked.
Now add the sugar, let it melt, and come to a boil. It’s time to add the coconut milk. My mom always uses freshly extracted coconut milk. Fresh coconuts are not available to me hence, I use store bought coconut milk (reduced fat). Stir everything and give it a taste. Add more sugar if required. Turn off the heat once everything in the pot comes to a boil. Do not let the coconut milk boil for a long time, otherwise it will look like as though it curdled. To make this paayasam/kheer more interesting and flavorful, add a pinch of green cardamom powder.
Heat some ghee (clarified butter) in a small pan and roast all the nuts you want to add to the Javarisi Paayasam/ Sabudana Kheer. You can add cashews, pistachios, and almonds.
Javarisi Paayasam|Sabudana Kheer Recipe is usually prepared for festive occasions such as Navratri, Ramnavami.
Try it and let me know!!
Happy cooking!
Javarisi Paayasam/ Sabudana Kheer
Ingredients
- 1/4 cup White tapioca pearls/ sabudana/javarisi
- 2 1/2 cups Water
- 1 cup Reduced fat coconut milk You can also use freshly extracted coconut milk
- 1/4 cup Granulated sugar Add more if required
- 5-10 Cashew nuts Roughly chopped or you can also use almonds
- a pinch of Salt
- 1/2 tsp ghee (clarified butter) or butter
- a pinch of green cardamom powder Add more if required
- Dried fruits Optional
Instructions
- Bring 2 and 1/2 cups of water to boil in a pot and then add the White tapioca pearls to the water and a pinch of salt (medium-low heat)
- Partially cover the pot with a lid and let the tapioca pearls cook
- Keep stirring occasionally.
- After 15-20 minutes you will notice that the pearls will turn glassy (almost transparent)
- Now add sugar. Keep stirring until the sugar dissolves completely.
- Add the coconut milk. Give it a taste. Add more sugar if needed. Do not let the coconut milk boil for more than a minute or 2
- Add a pinch (or a more) of green cardamom powder to the pudding/kheer/ paayasam in the pot and give it a stir
- Now heat a small pan, add ghee or butter to it. Toast the nuts until they turn golden brown. Add the nuts to the kheer
- Garnish with dried fruits (optional)
- Serve immediately!
Notes
Directions with pictures
1.Bring 2 and 1/2 cups of water to boil in a pot and then add the White tapioca pearls to the water (medium-low heat)
2. Partially cover the pot with a lid and let the tapioca pearls cook
3. Keep stirring occasionally.
4. After 15-20 minutes you will notice that the pearls will turn glassy (almost transparent) and water will become cloudy
5. Now add sugar. Keep stirring until the sugar dissolves completely.
6. Add the coconut milk. Give it a taste. Add more sugar if needed. Do not let the coconut milk boil for more than a minute or 2
7. Add a pinch (or a more) of green cardamom powder to the pudding/kheer/ paayasam in the pot and give it a stir
8. Now heat a small pan, add ghee or butter to it. Toast the nuts in ghee until they turn golden brown. Add the toasted nuts to the kheer
9. Garnish with dried fruits (optional)
10. Serve immediately. You will notice the pearls settle down at the bottom of the cup. Give it a stir and enjoy!
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This looks so good! My son would love this I need to try it!