Saturday, 11 May 2013

How to make Javvarisi payasam / Sago pudding

Javvarisi Payasam / Sago Pudding
                 Javvarisi payasam is one of the traditional food of Tamil Nadu. It is served in all the marriages. People prepare very often to celebrate their happy moments. Javvarisi payasam occupies main place in any feast of south India. It is very tasty. Every one likes it. Javvarisi and vermicelli are easily digest able.Lets check out the preparation method.

  • Javvarisi / Sago 100g
  • vermicelli / Semiya 100 g
  • sugar 150g
  • cashew nut 10 nos / raisin 10 nos
  • cardamom powder 1/4 tsp
  • Ghee 3 tsp 
  • Fry javvarisi and vermicelli separately in a pan in a  low flame and set aside.

  •  Now heat ghee in a pan and fry cashew nut. Here we have to fry raisin also. I did not use them . Because my children do not like them.
  •  Now add two glass of water in javvarisi and boil . Javvarisi will turn transparent . That means javvarisi is boiled well.
  •  In this stage, add fried vermicelli and boil five more minutes. Then vermicelli will become soft.
  • Adjust the water level in which you want to prepare payasam.
  • Add sugar and stir them well till sugar dissolved completely.
  • Add fried cashews and raisin.
  •  Now the sweet yummy and tasty javvarisi payasam is ready to serve.
  • Fry both javvarisi and vermicelli in a slow flame. Do not burn them.
  • Add sufficient water in the payasam. After cooking process is over, the javvarisi payasam will become thick in consistency automatically .
And what for you are waiting? Taste it and let me know how is javvarisi payasam!