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    Home » Festival Recipes » Saggubiyyam Payasam Recipe – Javvarisi Payasam – Sabudana Kheer

    Last Updated: July 17, 2020 | First Published on: March 18, 2014 by Hari Chandana Ponnaluri

    Saggubiyyam Payasam Recipe – Javvarisi Payasam – Sabudana Kheer

    59 shares
    Jump to Recipe - Print Recipe
    Saggubiyyam Payasam or Javvarisi Payasam is a creamy and delicious South Indian dessert or kheer. This payasam is prepared with sago pearls or tapioca pearls and very famous across India. This kheer is also known as Sabbakki Payasa in Kannada. There are a couple of methods to make this payasam and I am posting the simple one – without soaking the sago / sabudana. You can make this dessert in no time as there is no soaking required. We usually make this dish as Naivedyam during festivals.

    Few More Festival Recipes on the blog:

    • Pesara Garelu
    • Bellam Paramannam
    • Aava Pulihora
    • Semiya Payasam
    • Kobbari Payasam
    • Pala Munjalu
    • Sweet Undrallu
    • Peanut Sundal
    • Modak
    • Panchamrutham

    Saggubiyyam Payasam or Javvarisi Payasam Recipe Video Below:

    Saggubiyyam Payasam / Sabudana Kheer Recipe

    Hari Chandana Ponnaluri
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Dessert
    Cuisine Indian
    Servings 5

    Ingredients
      

    • ½ cup Sago / Sabudana
    • 2 ½ cups Water
    • 2 cups Milk boiled & cooled
    • ½ cup + 2 tbsp Sugar
    • ½ tsp Cardamom Powder
    • 3 tsp Ghee
    • Cashews
    • Raisins
    Prevent your screen from going dark

    Instructions
     

    • Heat a teaspoon of ghee in a pan.
    • Add and roast the sago on a medium – low flame for 4 – 5 minutes.
    • Remove them from the pan and set aside.
    • In the same pan, add the remaining ghee.
    • Add and fry the cashews until golden color. Then add raisins and fry until they plump up. Remove from pan and set them aside.
    • Bring the water to a rolling boil in the same pan and add the roasted sago.
    • Cover it with a lid and cook on a low flame until sago turns transparent and soft to touch.
    • Keep on stirring occasionally.
    • Add the cardamom powder and sugar and combine.
    • Add milk and mix until well combined.
    • Let it simmer for a couple of minutes.
    • Add the roasted cashews and raisins and turn off the flame.
    • This payasam will thicken as it cools.
    • Let it cool down and serve!

    Video

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    Instructions:

    • Heat a teaspoon of ghee in a pan.
    • Add and roast the sago on a medium – low flame for 4 – 5 minutes.
    • Remove them from the pan and set aside.
    • In the same pan, add the remaining ghee.
    • Add and fry the cashews until golden color. Then add raisins and fry until they plump up. Remove from pan and set them aside.
    • Bring the water to a rolling boil in the same pan and add the roasted sago.
    • Cover it with a lid and cook on a low flame until sago turns transparent and soft to touch.
    • Keep on stirring occasionally.
    • Add the cardamom powder and sugar and combine.
    • Add milk and mix until well combined.
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    • Let it simmer for a couple of minutes.
    • Add the roasted cashews and raisins and turn off the flame.
    • This payasam will thicken as it cools.
    • Let it cool down and serve!

    You might also like to check these recipes:

    • Kathirikai Sambar
    • Diwali Sweets Recipes
    • Mango Sambar
    • Kakarakaya Pulusu
    • Ugadi Pachadi
    • Gongura Pulusu Kura
    • Pesara Poornalu
    • Mamidikaya Pulusu
    • Chukkakura Tomato Pachadi
    • Chukkakura Pulusu Koora 
    • Khara Rava Pongal 

     

    59 shares

    Filed Under: Festival Recipes, Prasadam Recipes, sweets, Uncategorized Tagged With: kheer, sago

    Reader Interactions

    Comments

    1. Priya Suresh says

      March 18, 2014 at 6:59 pm

      Irresistible kheer, never said no to this.

      Reply
    2. Vanamala Hebbar says

      March 18, 2014 at 8:56 pm

      nice recipe

      Reply
    3. divya says

      March 18, 2014 at 10:32 pm

      wow nice presentation…looks so tasty

      Reply
    4. Srimathi Mani says

      March 19, 2014 at 4:26 am

      Hi Hari,

      I am so happy to see this post. We have tried using the white sago and it always becomes like a kanji and all the sago dissolves in the water. I have chucked many packets of the sago down the drain. I will try your method of modulating the heat in the preparation process and see if I can make sago payasam. Thanks for sharing.

      Reply
    5. Mythreyi says

      March 18, 2014 at 11:15 pm

      I am wanting that Glass full of saggubiyyam, Crisp Clicks! Oh, Dear you have started me on Festive Mood with this Ugadi Post!

      Reply
    6. nandoos Kitchen says

      March 19, 2014 at 1:05 am

      kheer looks super yumm.. Nice presentation.

      Reply
    7. Sireesha Puppala says

      March 19, 2014 at 4:15 am

      Perfect payasam ..festive look

      Reply
    8. Ranjani Raj says

      March 19, 2014 at 6:32 am

      woww.. so yummy….

      Reply
    9. Hema says

      March 20, 2014 at 4:05 pm

      Easy and delicious payasam, love the pictures..

      Reply
    10. Shobana Vijay says

      March 21, 2014 at 5:34 pm

      Yummy an dlovely payasam Hari…I love to have it.

      Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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