Sabudana Kheer / Javvarisi Payasam / Tapioca Pudding

Javvarisi Payasam / Sabudana Kheer is another winner in desert! This is so easy to prepare and one of our favorite! This is light and creamy kheer and delicious. Instead of fat milk you also use half and half it tastes good too. This kheer requires very few ingredients and little bit of stirring.  Treat for any festival.

 Javvarisi payasam is ultimate comfort food. Whenever I'm sick, or fasting day, or its cold outside, or anytime feeling to have some sweet dish, I go to make this. This time, as Navratri festival is coming and so cold outside thought to share in my space one easy sweet recipe.

  

Sabudana Kheer recipe - Ingredients:

Sabudana/Sago/Javvarisi/ Tapioca – 1/2 cup

Milk – 3 cup

Sugar  - ¾ cup

Cardamom Powder – 1 tsp

Cashews - few

Raisins - few

Clarified Butter / Ghee – 1tbsp

Water  - 1 cup (appox)

Method:

  

Wash the sabudana twice and add water,

the water level should be just the half inch above the sabudana pearls to get soak. More water ruins the pearls and it becomes sticky in texture. Pearls will appear swelled up after 1 to 2 hrs of soaking. From your fingers loosen up nicely as separate pearls.

In medium pan heat 1 tbsp of ghee and roast the cashews and raisins and transfer into a plate

In the same pan add milk and soaked sabudana pearls and cook them until milk bubbles form at edges. 

Add sugar mix well and cook till sugar completely dissolves. Keep it low flame and then add cardamom powder.

Cook and stir until mixture thickens enough to coat the spoon, switch off the flame.

Serve it hot, warm or cold as per your family preference. While serving add some more milk on top and garnish with roasted cashews and raisins.

Note: If you are using nylon sabudan, then instead of soaking roast them nicely and then cook them in boiling water till the pearls are nice and tender and discard the water.

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