SABUDANA KHEER RECIPE | NYLON JAVVARISI PAYASAM WITH SUGAR

I love Nylon sabudana kheer with sugar a lot. But my husband hates it like anything. He can taste it only if the sabudana kheer is with jaggery. So this recipe appears very very rarely in my kitchen. Last week I made this for blogging purpose and enjoyed eating alone ;).

It was absolutely delicious and I was happy that I could make it perfect in my first attempt. I asked my mom & mil for making this payasam because they make this payasam instantly by roasting the nylon javvarisi ( small sized sago) we get in Tamil nadu. So this payasam can be prepared instantly without soaking sabudana. I followed their instructions and the result was , a perfect & delicious payasam. I used nylon javvarisi in this recipe.

U can also use white big ones known as maavu javvirisi in Tamil. For making this payasam with jaggery using white big sago, please check this link. I used sprinklers for decoration as I dint have cashews in hand. I have used milk and sugar in this recipe. For variations, you can replace them with condensed milk. For rich taste, you can also add coconut milk at the end.

INGREDIENTS

1 cup – 240ml

Sabudana / Sago/ javvarisi – 1/4 cup ( I used small sized, nylon javvarisi)
Water – 2 cups
Milk – 1 cup
Sugar – 1/4 cup (adjust)
Cardamom powder – 1/8 tsp
Cashews – few
Ghee – 1 tbsp

METHOD

In a kadai , add a tsp of ghee & roast the sago till it puffs up & turns white..The size will become slightly bigger. Do it in low flame with continuous stirring otherwise sago may be over roasted & burnt. Alternatively you can skin roasting and make it by just washing the nylon javvarisi thrice and cook in required water.
You can also use big, white sago if you don’t have nylon javvarisi. But you should wash it twice, soak it overnight adding equal amount of water. ( ie. 1:1 ratio of big sabudana and water).

In a bowl, take 2 cups of water and cook this sago till it turns transparent. Keep stirring in regular intervals to avoid sticking to the bottom. Add little more water if needed. It took nearly 10-15 mins to cook. Time may vary..

After the sago is completely cooked and becomes almost transparent, add sugar. Mix well & boil for few seconds.
Finally add the milk, cardamom powder and boil for 3 minutes to thicken slightly. Roast the cashews in the remaining ghee & add to the kheer. Serve warm or cold..

This kheer tends to thicken when it cools down. So adjust the quantity of milk accordingly.

NOTE

For variations , you can add milk in the sago after its 90% cooked. Cook till done and then add sugar, cardamom powder and nuts. By doing this way, payasam tastes rich.
U can also add 1/4 cup of coconut milk before switching off the flame and it make this dessert more tasty.
If you want to soak the sago instead of roasting, soak it for 2 hours if nylon variety & over night or around 12 hours for white big ones.