Javvarisi (Sago) Payasam

Javvarisi payasam, also known as sago pudding or sabudana kheer, is a traditional South Indian dessert made with tapioca pearls, milk, sugar, and cardamom. It is often served during festive occasions and celebrations. Here is a simple recipe to make javvarisi payasam. Enjoy the delicious and creamy javvarisi payasam as a dessert after a meal or as a sweet treat anytime!

Javvarisi (Sago) Payasam

Recipe by S Kamala
0.0 from 0 votes
Course: SweetsCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Learn how to make delicious Javvarisi Payasam with this simple recipe. Soak, boil, and cook the javvarisi before adding sugar and milk. Don’t forget the ghee-fried cashews and raisins for extra flavor!


  • Javvarisi – 1 cup

  • Sugar – 1/2 cup

  • Cardamom – 6 Nos

  • Ghee – 2 tablespoons

  • Cashew nuts – 10 Nos

  • Raisins – 1 tablespoon

  • Milk – 2 cups


  • Start by soaking the javvarisi (sago) in water for approximately one hour to soften.
  • After soaking, bring a pot of water to boil and add the soaked javvarisi. Cook over medium heat until the javvarisi is soft and has a transparent appearance. Alternatively, for a quicker method, you can pressure cook it for one to two whistles.
  • Once the javvarisi is fully cooked and clear, stir in the sugar, continuing to mix until it is completely dissolved and well incorporated into the javvarisi.
  • Next, gently pour in two cups of boiled milk, stirring the mixture.
  • In a small pan, heat the ghee and lightly fry the cashew nuts and raisins until the nuts are golden brown and the raisins are plump. Add the fried nuts and raisins, along with the cardamom powder, to the payasam, stirring well to combine all the flavors.
  • Once everything is mixed properly, remove the payasam from heat.


  • Feel free to adjust the amount of sugar according to your preference. Serve the payasam warm or chilled, as desired.

One Comment

  1. sujaya venkatesh

    simple. easy. good.

Leave a Comment

Your email address will not be published. Required fields are marked *