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You are here: Home / Payasam Recipes / Sago payasam, sago payasam recipe for Onam

Sago payasam, sago payasam recipe for Onam

June 22, 2016 Leave a Comment

sago payasam-sabudana kheer-sago pearls payasam

Sago payasam: learn how to make Sago Payasam with sago, also known as javvarisi payasam in Tamil, chavvari payasam in Malayalam, and tapioca pearls in English (since they are made from tapioca starch).

Onam was always special growing up. Kerala comes alive during this time more than at any other and everyone joins in the celebrations. It’s also the first 10-day break we get from school and college after they reopen post summer. So Onam meant a break after the first round of serious exams and tests, new clothes, pookkalam, songs, dance, and food. Of course the food, the Onam sadya.

Click here for a list of Onam menu items and recipes.

sago payasam-sabudana kheer-sago pearls payasam

Amma made a modest sadya every year that wasn’t over the topic but always had two payasams. We had very split preferences in my family over payasam – some preferred the milk-based payasams and some favoured the brown, earthy, jaggery-based ones. I belong to the latter category. A good jaggery-based payasam gets my vote any day.

Check out 8 easy payasam recipes for Onam.

sabudana, sago, sago pearls, javvarisi, chavvari

Strange that I say that when I am about to share this milky creamy sago payasam recipe with you but here’s what. Over the years, I have grown to like everything. When you are younger and your family makes the meals and all you have to worry about was dressing yourself and getting to school, it’s easy to be picky and say bleh when your mom puts a lovely bowl of payasam in front of you. I am older and wiser (I think) now. I make whatever food my memories are made of and make it the way I remember it being made for me – with easy ingredients and lots of love.

sago payasam-sabudana kheer-sago pearls payasam

Sago payasam is very easy to make and quite similar in process to semiya payasam. The sago is cooked in water or diluted milk and then more milk is added, cooked down, before sugar and cardamom.

Sago Payasam Recipe
 
Print
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 
Sago payasam recipe, an easy Onam payasam recipe with sago or javvarisi (chavvari), perfect for the beginner cook.
Author: nags
Recipe type: Dessert
Cuisine: Indian
Serves: 4
Ingredients
  • 3 tbsp of sago pearls
  • 1 cup of water
  • 4 cups of milk
  • 3 tbsp of condensed milk (optional - see notes)
  • 3 tbsp of cashew nuts
  • 2 tsp of raisins
  • 2 tbsp of ghee
  • ¼ tsp of cardamom powder
  • ¼ cup of sugar (adjust to taste)
Instructions
  1. Heat the ghee in a heavy-bottomed pan and roast the cashew nuts until golden
  2. Drain and set aside
  3. Add raisins to the same pan and fry until they puff up
  4. Drain and set aside
  5. To the same pan with ghee, add the sago and lightly roast until they turn a very light brown
  6. Top up with 1 cup water + ½ cup milk
  7. Cook on low flame until the sago turns soft and gloopy
  8. Add the remaining milk and bring to boil
  9. Continue to simmer and cook until the milk reduces to about ⅔ volume, about 15-20 minutes
  10. The payasam will turn thicker due to the starch from the sago
  11. When the milk has thickened to the desired consistency, add the condensed milk (if using) and sugar
  12. Mix well and bring to a gentle simmer
  13. Finally add the cardamom powder and roasted cashew nuts + raisins
  14. Give everything a final stir and remove from heat
  15. Serve warm or chilled
  16. As the payasam cools down, it will become thicker so add more milk before serving for looser consistency
3.5.3208

Step by step pictures to make sago payasam

Heat the ghee in a heavy-bottomed pan and roast the cashew nuts until golden. Drain and set aside.

sago payasam-sabudana kheer-sago pearls payasam-2

Add raisins to the same pan and fry until they puff up. Drain this as well and set aside.

sago payasam-sabudana kheer-sago pearls payasam-3

Add sago to the same pan and roast lightly.
sago payasam-sabudana kheer-sago pearls payasam-5

Add 1 cup water and 1/2 cup milk.

sago payasam-sabudana kheer-sago pearls payasam-6

Bring to boil and simmer until the sago is cooked and soft. Depending on the size of the sago pearls you use, this can take up to 12 minutes or so.

sago payasam-sabudana kheer-sago pearls payasam-8

Make sure they are cooked nice and soft. Add more water if needed, keep the flame on very low as you do this step.

sago payasam-sabudana kheer-sago pearls payasam-10

Top up with the remaining milk.

sago payasam-sabudana kheer-sago pearls payasam-11

Bring to boil and simmer for 15-20 minutes until the milk reduces to about 2/3 of original volume.

sago payasam-sabudana kheer-sago pearls payasam-13

Add condensed milk (if using) and mix well.

sago payasam-sabudana kheer-sago pearls payasam-14

Add sugar and mix well.

sago payasam-sabudana kheer-sago pearls payasam-15

Add cardamom powder.

sago payasam-sabudana kheer-sago pearls payasam-16

Finally add the roasted cashew nuts and raisins. Give everything a good stir.

sago payasam-sabudana kheer-sago pearls payasam-17

Check for sweetness. If the payasam is a bit on the watery side at this time, that’s perfect, it will thicken on cooling down.

sago payasam-sabudana kheer-sago pearls payasam-18

Serve warm or chilled. You can make sago payasam a day in advance, it actually tastes better the next day.

Notes:

  • Condensed milk is optional, you can just use thick full cream milk to make the payasam and it will taste just as delicious. I add some since I used low fat milk and wanted a fuller milk flavour
  • Add more or less sugar to your taste. Add a bit more than you think you need since the sweetness level goes down as the payasam cools
  • You can omit raisins if you don’t like them
  • The sago pearls get quite a bit thicker and enlarged as they cook. I had originally used 1/4 cup of sago with the same quantity of milk and it made my payasam quite thick
  • 1 cup = 250 ml in this recipe

For Sago Payasam recipe in Tamil, Marathi, Kannada, Urdu, etc, use Google Translate button in the sidebar.

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By nags Filed Under: Onam Sadya Recipes, Payasam Recipes, Sweets Puddings Desserts

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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