How to make Javvarisi Paayasam -
Traditional sweet made on auspicious occasions.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Sago, Milk (दूध)
Cuisine : Tamil Nadu
Course : Desserts
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Javvarisi Paayasam checkout Sabudana Halwa, Sago With Honeydew, Sabudana Kheer, Melon Kheer . You can also find more Desserts recipes like Farm House Fruit Cake Mango Chocolate with Ice cream Banana Chocolate Chip Cake Gur Pudhey With Ice Cream
Javvarisi Paayasam Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Javvarisi Paayasam Recipe
Sago soaked 1 cup
Milk 2 1/2 cups
Green cardamom powder 1/4 teaspoon
Sugar 3/4 cup + 2 tablespoons
Condensed milk 1/4 cup
Pure ghee 2 tablespoons
Cashewnuts 6-8
Strawberries 4
Method
Step 1
Boil milk, green cardamom powder and sugar in a deep non-stick pan. While the sugar dissolves and the milk comes to a boil, boil the sabudana with water in another non-stick pan.
Step 2
Drain and set aside. When the milk boils, add condensed milk and mix. Add the boiled sabudana and mix well. Cook on low heat for 3-4 minutes. Heat ghee in a small pan. Break the cashewnuts and add and sauté till golden. Add this to the sabudana mixture and mix.
Step 3
Put 2 tbsps sugar in a small pan and cook, stirring, till the sugar dissolves and caramalises.
Step 4
Remove the pan from heat, add 2 tbsps water and mix well. Let it come to a boil and then add it to the kheer.
Step 5
Mix well. Cook till the kheer thickens. You can serve the kheer hot or at room temperature or chill and serve. Decorate with strawberry fans and serve.
Nutrition Info
Calories : 1709 Kcal
Carbohydrates : 258.3 gm
Protein : 26 gm
Fat : 63.5 gm
Other : Riboflavin- 1.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
