I am doing a month long A-Z Tamil recipes marathon and today is the day of the alphabet J. The only ingredient that came to my mind for J was Javvarisi which is nothing but sago or sabudana. No one at home is fond of javvarisi and so I don’t usually stock it up. As far as I know in Tamil cuisine, javvarisi is used in payasam or vadagam. My mom used to make payasam combining both javvarisi and semiya/ vermicelli. That would taste so nice, but after marriage, as my hubby was not a fan of javvarisi, I just started making payasam only with vermicelli leaving out sago. So this is the first time I am making payasam out of javvarisi in these 11 years.
When I was selecting recipes for this series, I noted down one payasam made with coconut milk and jaggery. But on the day of making, I just made my mom’s version skipping the vermicelli. As predicted, it didn’t go well with other but I liked it. May be I will not be making it for a long time. If I am lucky enough to get a person who likes javvarisi, I may make this. If you like it, then this recipe is for you. It is quite easy to make and tastes good too. As this is milk based payasam, you need to take certain precautions so that the milk doesn’t curdle. After cooking javvarisi, we add milk. If the milk is cold while the javvarisi is hot, then the milk may curdle. To avoid this, just heat milk and bring it to boil. Adding hot milk to hot javvarisi is fine. And while roasting cashew in ghee, do not add it to payasam when it is extremely hot. Again the milk will curdle. So roast the cashew and set aside until it cools down. Once the payasam is done, remove from flame and let it sit for 5 minutes. Now add the cashew and ghee. The payasam stays good. Note down these points and use them in any milk based payasam recipes and you will be certainly happy.
Sago / Javvarisi – 1/4 cup
Sugar- 1/2 cup
Cardamom Powder – 1/4 tsp
Cashew Nuts-2 tbs
Soak sago in water for 1 hour.
Bring it to boil and cook on low flame until it becomes transparent. If needed add some more hot water and cook until the sago is soft and transparent.
When there is very little water left, add hot milk to the payasam and let it boil.
Add in sugar and cardamom powder. Let it boil for 5-10 minutes.
In a separate pan, heat ghee and add cashew nuts.
When they are golden, remove from flame and set aside to cool.
Once the payasam is slightly thick, remove from flame and let it sit for five minutes.
Add the roasted cashew along with ghee.
Serve it hot or at room temperature.
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