• Skip to main content
  • Skip to primary sidebar

Blend with Spices logo

menu icon
go to homepage
  • Home
  • About Me
  • Recipe Index
  • Festival Recipes
  • Eggless Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipe Index
    • Festival Recipes
    • Eggless Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Uncategorized

    Last Updated: April 15, 2025 | First Published on: March 18, 2014 by Hari Chandana Ponnaluri

    Saggubiyyam Payasam Recipe – Javvarisi Payasam – Sabudana Kheer

    83 shares
    Jump to 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
    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.
    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
    Calories 238 kcal

    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

    YouTube video

    Nutrition

    Calories: 238kcalCarbohydrates: 46gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 15mgSodium: 71mgPotassium: 135mgFiber: 1gSugar: 34gVitamin A: 96IUVitamin C: 1mgCalcium: 118mgIron: 0.1mg

    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.
    javvarisi payasam recipe, how to make sago payasam, easy kheer recipes, indian desserts, recipe for sabudana kheer, recipe of sago payasam, saggubiyyam payasam
    • 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 

    More Uncategorized

    • kolaczki Cookies (Polish Christmas Jam Cookies)
    • Sweet Potato Pie Overnight Oats
    • Biscoff Ladoo
    • Instant Pot Strawberry Jam
    83 shares

    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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome!

    I’m Hari Chandana Ponnaluri, the creator, recipe developer, and photographer of Blend with Spices, a food blog where I share flavorful, approachable, and authentic vegetarian recipes from India and beyond..

    More about me

    Popular Recipes

    • 5 Ingredient Raspberry Chia Pudding Recipe – Step by Step Photos + Video
    • Desiccated Coconut Chutney Recipe – South Indian Coconut Chutney without Fresh Coconut
    • Cherry Cream Cheese Spread
    • Vegan Creamy Tomato Coconut Pasta
    • Chocolate Crinkle Cookies (Eggless)
    • Eggless Sweet Corn Cake with Vanilla Glaze

    Indian Festival Recipes

    • Nellikai Sadam (South Indian Amla Rice)
    • Instant Pot Avial (Kerala Mixed Vegetable Curry)
    • Mawa Modak
    • Upma Kozhukattai
    • Mambazha Pulissery (Kerala Style Mango Curry)
    • Thandai Sheera
    See more Festival Recipes →

    Footer

    About

    • Privacy Policy

    Don’t Miss A Recipe!

    Subscribe to our mailing list

    Contact

    • Contact

    Copyright © 2020 Blend with Spices