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.
Ingredients:
Javvarisi-1/2 cup
Milk-2 cups
Sugar-1/2 cup
Cardamom Powder-1/2 tsp
Saffron a pinch
Ghee-2 tbs
Cashew Nuts-2-3 tbs
Raisins-2 tbs
Pista for garnish
Procedure:
- 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.
Labels: JAVVARISI, KHEER, SWEETS