Javvarisi also known as sago, sabudana or tapioca pearls are rich in carbohydrates and contains no cholesterol, fat and protein. It is made from the root of tapioca/ maravalli kilangu. There are so many processes involved before the roots become pearls. It is known as poor man’s food. Javvarisi is used in paayasam, kanji, kheer, vadas, vadagam, cutlets and kichdis. Sago khichdi or kheer is used to break the fast during festivals. Javvarisi is usually presoaked or boiled in water before adding to any recipe. It becomes transparent and soft and resembles beautiful pearls in the finished dish. Sago flour is also used in preparation of flat breads. Usually javvarisi paayasam is made with out milk but as I wanted to make a richer version I added milk and saffron. It tasted delicious and creamy.
Cardamom Powder-1/2 tsp
Saffron a pinch
Cashew Nuts-2-3 tbs
Pista for garnish
- Add 3 cups of water to javvarisi and cook on medium flame for 30 minutes. Keep on adding water and keep on stirring until the pearls become soft and transparent.
- Add milk, sugar, cardamom powder and saffron.
- Boil it for 10 minutes.
- Fry cashew in ghee and add it to the paayasam.
- Allow it to cool. When cool the paayasam tends to become thicker.
- Pour into serving cups, garnish with sliced pistas and serve.