Javvarisi/ Sago Paayasam

Dessert made with milk & sago

 
Subaddra Sankruti avatar
Subaddra SankrutiPublished on 8/4/2017

Javvarisi paayasam is one of the most easiest desserts. {A little tip - to cook sago faster, wash & soak it in water for 30 minutes. Alternatively, you can cook in a pressure cooker for 3 whistles.}

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What you will need

2 tbsp sago

500 ml milk

15 tsp sugar (sweet tooths, add 2 more😄!)

chopped cashew nuts 10

half tsp ghee

2 cups water

A few strands of saffron (optional)

How to cook

1

Roast cashews in ghee till brown. Keep aside. In a tsp of milk add saffron and keep aside.

Roast cashews in ghee till brown. Keep aside. In a tsp of milk add saffron and keep aside.

2

Set water to boil. Add sago. Cook in medium low flame until sago turns transparent/ soft. (If cooked in high flame, the water will evaporate fast leaving sago uncooked.) Sometimes sago might not change color entirely. But becomes soft and jelly like.
Set water to boil. Add sago. Cook in medium low flame until sago turns transparent/ soft. (If cooked in high flame, the water will evaporate fast leaving sago uncooked.) Sometimes sago might not change color entirely. But becomes soft and jelly like.

Set water to boil. Add sago. Cook in medium low flame until sago turns transparent/ soft. (If cooked in high flame, the water will evaporate fast leaving sago uncooked.) Sometimes sago might not change color entirely. But becomes soft and jelly like.

3

Add milk to the cooked sago. When the milk heats up, add sugar and saffron mix.

4

Boil until the milk thickens and reduces to 3/4th. Garnish with roasted cashew. Serve warm or cold.

Comments

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Rafael Sanches avatar
Rafael Sanches8/4/2017 ☰
Uau! Your photography is getting better and better every day!
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