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Sago Kheer (sabudana / Javarisi payasam)

Hurray! Yes today is my blog’s 1st year anniversary. I wanted to pursue my passion after few years of break from it. Photography is one of my favourite hobby. As I wanted to start back on it I wanted to specialize in specific area. I have zeroed in food photography. This is small background on how this blog was born. This platform gave me opportunities to get know lot of wonderful new friends.
My kids are very happy about and willing to help mommy. My kids say after starting the blog they get more variety and I don’t repeat most of the dishes (They do complain that even though they love certain food they tried they don’t get to eat more often. Because every time I want to do something new)
Thanks for every one of you. You are my strength you are the one who push me to out in every single post. Thanks for being part of my journey


Kheer is something I do quite often. I find it is easy to make any dish with less time in the kitchen. Any dish which requires less time is good right?. Normally I do Semiya or vermicelli kheer or payasam. I had some javarisi in the fridge. I wanted try out kheer. This is my first time my friend warned me that if you cook for long time it will become porridge. It came out pretty good and to my surprise everyone liked it

Ingredients:

Sago / Javarisi / Sabudana – 1/2 cup
Milk – 3 Cups (I have used slim milk)
Sugar – 2-5 tablespoons (adjust to your sweetness.)
Ghee – 1 teaspoon
Cardamom powder – 1/4 teaspoon
Mixed Nuts (chopped roughly) – 2 tablespoons
Saffron strands – 1/4 teaspoon



Method:


Wash and soak Sago for 30 mins. Drain the water.
Soak the saffron strands in hot water. Keep it aside

Heat the kada. Add ghee and when it is hot add mixed nuts and fry till they are brown in color 
Boil the milk till reduce to 3/4
Boil water. When it is boiling add soaked Sago and in medium flame cook it till it is 1/2 cooked. If you want to remove the starch (which gives sticky texture to the payasam / kheer) wash it in cold water before adding milk ( I didn’t do this step). Add boiled milk and let it Sago cooked

Add sugar and boil till sugar dissolves. Add cardamom powder, Chopped nuts mix well. Add soaked saffron and mix well. 

This can be served hot or cold. I like it cold.


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18 Replies to “Sago Kheer (sabudana / Javarisi payasam)”

  3. divyagcp
    Reply

    Congrats on your blog anniversary, Veena.. It is nice to know about your passion of photography which lead to this blog, for me it is the vice versa, am learning photography for the blog.. Anyways, love all your pictures.. 🙂
    Delicious payasam to celebrate the occasion..

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