Javvarisi payasam | Javvarisi payasam with jaggery
Happy New Year 2019 to all of you!!!
We all had a nice year-end vacation and after a week-long gap, I am here starting 2019 with a sweet post.
This javvarisi payasam is a South Indian version sweetened with jaggery powder. Another version which is called as Sago kheer in North uses sugar for the sweetness. I will soon post that version also.
For other famous sweet varieties check here: Pasipayiru payasam
Now let’s see about this javvarisi payasam, which is comparatively easier than any other payasam recipes. Obviously, the preparation is simpler except a single prerequisite step of soaking the javvarisi two hours ahead of making.
I used a white big variety today, but you can use thinner transparent variety also as per your choice. Whichever variety you use, soaking must be done to cook the javvarisi properly. Similarly, the cooking time of javvarisi takes a minimum of 15 minutes to maximum 20 minutes to become soft.
For any kind of jaggery based dish when we use milk proper care should be taken to avoid curdling of the milk. My tip would be to add anyone item(jaggery or milk) at last and just before switching off the stove. Never cook in high flame after the addition of jaggery and milk. Either first, add jaggery powder and finally add milk or first cook with milk and add jaggery at last before switching off. Follow this tip for any jaggery and milk based sweet recipe preparation to avoid milk curdling. In addition to that don’t add both items very hot(prefer room temperature).
Now we will see the video:
Javvarisi payasam | Javvarisi payasam with jaggery
Ingredients
Ingredients:
- 1 cup javvarisi (sago)
- 3 tsp ghee
- 2 tbsp cashews
- 1 tbsp dry grapes
- 2 cups water
- ¼ tsp salt
- ¾ cup jaggery
- ½ tsp cardamom powder
- 2 cups thick boiled milk
Instructions
Preparation:
- Clean and soak the javvarisi with adequate water for 2 hours. It enlarges in size hence choose the vessel accordingly.
- Boil milk and let it come to room temperature. I used thick full fat milk hence used as it is. If your milk is thin, you can reduce it by keeping in low flame and occasional stirring to thicken the consistency. This is an optional step. For vegan choice use soya milk or coconut milk.
- Powder jaggery and keep aside.
Recipe to make javvarisi payasam:
- Heat some ghee in a pan, fry cashews and dry grapes to golden brown color and keep aside.
- In another pan, boil two cups of water.
- Add salt when water comes to a boil, add soaked drained javvarisi.
- Cook the javvarisi for up to 20 minutes until it becomes transparent and soft. Cooking time varies depending upon the size of the javvarisi. Check by pressing one with your fingers.
- Only after when the javvarisi is cooked completely, add the powdered jaggery and mix well. 3/4 cup of jaggery is good for one cup of javvarisi.
- Just let the javvarisi to absorb the sweetness for five minutes.
- Now add cardamom powder, reduce the heat and finally add boiled room temperature milk.
- Mix well and add the fried cashews along with the ghee.
- Do not cook after adding milk otherwise, the jaggery may curdle the milk.
- Switch off immediately and serve warm or chilled.
Notes
Nutrition
Preparation:
- Clean and soak the javvarisi with adequate water for 2 hours. It enlarges in size hence choose the vessel accordingly.
- Boil milk and let it come to room temperature. I used thick full fat milk hence used as it is. If your milk is thin, you can reduce it by keeping in low flame and occasional stirring to thicken the consistency. This is an optional step. For vegan choice use soya milk or coconut milk.
- Powder jaggery and keep aside.
Recipe to make javvarisi payasam:
- Heat some ghee in a pan, fry cashews and dry grapes to golden brown color and keep aside.
- In another pan, boil two cups of water.
- Add salt when water comes to a boil, and add soaked drained javvarisi.
- Cook the javvarisi for up to 20 minutes until it becomes transparent and soft. Cooking time varies depending upon the size of the javvarisi. Check by pressing one with your fingers.
- Only after when the javvarisi is cooked completely, add the powdered jaggery and mix well. 3/4 cup of jaggery is good for one cup of javvarisi.
- Just let the javvarisi to absorb the sweetness for five minutes.
- Now add cardamom powder, reduce the heat and finally add boiled room temperature milk.
- Mix well and add the fried cashews along with the ghee.
- Do not cook after adding milk otherwise, the jaggery may curdle the milk.
- Switch off immediately and serve warm or chilled.
Tips:
1) I use pure jaggery hence used jaggery powder. If your jaggery is not clean, just mix with two tablespoons of water, dissolve, filter and use that jaggery water. Adjust the quantity of jaggery based on your sweet preference.
2) You can add a tablespoon of grated coconut at last if you like.
3) Please do not miss out the main story given above where I have given the tips to avoid milk curdling while making the javvarisi jaggery payasam.
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