JAVVARISI/SABUDANA PAYASAM

Hello everybody ,

How r u all ? Sorry for absconding these days .I had an unexpected trip to my native and i was there for the past one week.Some of my readers have asked me why i am not regular in my posts .Actually  i felt happy that there are some friends who visit my blog regularly and care for me..plz be around and encourage me.Hereafter I’ll try to be in par & will come out with nice recipes..

Now coming to this post , every friday i do vilakku pooja at home and i usually make AVAL or  RICE payasam .Today for a change, i tried javvarisi payasam.I learnt this from my MIL.. It came out very well and tasted yum.. But i forgot to add cashews &  cloves..   ;)

INGREDIENTS :

• SABUDANA / JAVVARISI ( I used white ones ie..maavu javvarisi ) – 1/4 cup
• Powdered jaggery – 1/4 cup
• Cardamom – 2-3 nos (powdered)
• Cashew – 2 nos (fried in ghee)
• Cloves – 1 - 2 no ( fried in ghee)
• Ghee – 1tsp
• Coconut milk – 1/4 cup
• Milk & water – As needed

METHOD :

• Take a kadai and add a tsp of ghee..Fry the cashews and cloves.set aside.
• In the remaining ghee , fry the sabudana till it puffs up..(  the size of the sabudana gets doubled and becomes crispy) .Do it in medium flame.
• Now pressure cook the roasted sabudana with water up to one whistle or u can soak the roasted sabudana in hot water for half an hour and cook in a bowl..No need to pressure cook in this method.
• Make sure the sabudana is not over cooked and turns mushy instead it shud be visible & separate.
• Then in a wide mouthed bowl take the powdered jaggery and add water to cover it.
• Melt the jaggery to make a syrup and allow it to boil till the raw smell disappears.
• Add this syrup to the cooked sabudana and mix well.Let it boil for sometime..If u feel this mixture is very thick , add required water and boil it.Dont add Milk at this point becoz it may curdle.Always Milk should be added after removing from the flame.
• Then add the roasted cashews, cloves and cardamom powder.
• Remove from fire and add the coconut milk.
• Add milk if necessary to make it watery / thin.

Enjoy !!

TIPS :

• If u think, u have added more jaggery and if it is very sweetish , add milk to reduce the sweetness..
• Coconut milk gives  a nice  flavor & texture to this payasam , so dont forget to add it at the end.

SAGO / SABUDANA : Sago flour (from Metroxylon) is nearly pure carbohydrate and has very little protein, vitamins, or minerals. However, as sago palms are typically found in areas unsuited for other forms of agriculture, sago cultivation is often the most ecologically appropriate form of land-use, and the nutritional deficiencies of the food can often be compensated for with other readily available foods. One hundred grams of dry sago yields 355 calories, including an average of 94 grams of carbohydrate, 0.2 grams of protein, 0.5 grams of dietary fiber, 10 mg of calcium, 1.2 mg of iron, and negligible amounts of fat, carotene, thiamine, and ascorbic acid. Sago can be stored for weeks or months, although it is generally eaten soon after it is processed.