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Showing posts with label PAYASAM RECIPES. Show all posts
Showing posts with label PAYASAM RECIPES. Show all posts

September 14, 2022

Kerala rice payasam with jaggery – Ari Payasam | Sharkara Payasam recipe

Sharkara payasam

During Onam festival, people make different types of payasam for Onam sadya. I have already shared Payasam varieties of Kerala in my Onam sadya posts. Here is yet another traditional Payasam recipe of Kerala that is prepared using raw rice and jaggery. It is called as Sharkara payasam/ Ari payasam/ Unakalari payasam / Nei payasam / Ney payasam/ rice payasam with jaggery/ Kerala rice kheer.

Its consistency and taste is more like Sweet pongal / Sakkarai pongal. This payasam is more popular in Kerala temples. This payasam is prepared using Kerala raw rice that looks light pink in color. It is called as Unakalari in Malayalam.

Traditionally Ari payasam is prepared in a big uruli but I used a pressure cooker to finish the job quickly. So you cannot achieve the authentic taste but its equally good. In Kerala, people make this payasam adding thin and thick coconut milk. But there is another version that uses ground coconut paste instead of coconut milk. I followed that recipe. Soon I will try to share the temple style authentic Sharkara payasam.

Now lets see this easy version of making Kerala style rice payasam with jaggery in a pressure cooker with step by step pictures.

Please check out my other KERALA RECIPES too !

Kerala rice payasam

Kerala rice payasam with jaggery / Ari payasam - Nei payasam


Kerala rice payasam with jaggery / Ari payasam - Nei payasam

Kerala style rice payasam with jaggery. It is called as Ari payasam / Sharkara payasam / Nei payasam in Malayalam.


 
Cuisine: Kerala
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Kerala raw rice / Unakalari - 1/2 cup
  • Powdered dark jaggery - 1 cup
  • Water - 2 cups
  • Ghee - 1/4 cup
  • Grated coconut – 1/4 cup
  • Cardamom - 2 (crushed)
  • Dry ginger powder - 1/2 tsp
  • Edible camphor / Pachai karpooram - a dash
  • Salt – a pinch
HOW TO MAKE KERALA RICE PAYASAM WITH JAGGERY
  1. Wash and take the rice in a pressure cooker. Add water and a pinch of salt.
  2. Pressure cook in low flame for one whistle. Make sure rice is not over cooked and mushy. It should retain its shape.
  3. In the mean time, melt jaggery in little water to make a syrup. No need of any consistency.
  4. Filter the syrup and add to the cooked rice. Mix well and boil for few minutes.
  5. Add grated coconut or thick coconut milk and boil for a minute. Add ghee at regular intervals and mix till thick. 
  6. switch off the flame once it becomes thick, creamy and glossy. Roast the cashews and add to it. Add cardamom powder and a pinch of edible camphor.
  7. Mix well and serve !  
METHOD - STEP BY STEP PICTURES
  • Wash and take the rice in a pressure cooker. Add water, a pinch of salt and cook in low flame for one whistle. Alternately you can cook the rice in open pot too.
Kerala rice payasam with jaggery
  • Pressure cook in low flame for one whistle. Make sure rice is not over cooked and mushy. Rice should be cooked but its should retain its shape.
Kerala rice payasam with jaggery
  • Open the cooker after the steam is released. Mash it gently. Melt jaggery adding water and strain the syrup. Add to the cooked rice.
Kerala rice payasam with jaggery
  • Add grated coconut, mix well. Boil for few minutes. When it starts to thicken, add ghee at regular intervals till the payasam becomes creamy and saucy. Switch off the flame and let it rest. 
Kerala rice payasam with jaggery
  • In the mean time, roast cashews, coconut pieces till golden and add to payasam. Add cardamom powder, dry ginger powder and mix well.
  •  Kerala rice payasam with jaggery
  • Serve hot or warm as you like. Enjoy ! This payasam looks like sweet Pongal once its cold. So you can serve as such or add little coconut milk or warm milk to adjust the consistency.

Note

  • Adjust the quantity of jaggery as per your taste buds. Traditionally 1:2 of rice and jaggery is used.
  • You can add thin coconut milk instead of grated coconut, let it boil and finally add thick coconut milk before switching off the flame.

  
  Enjoy this delicious, Kerala style Sharkara payasam @ nei payasam with pazham and papadam !

 

Kerala Nei payasam




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February 8, 2021

Instant pot rice kheer / Indian rice pudding in Instant pot

Instant pot rice kheer

Rice kheer / rice pudding (arisi payasam in Tamil) was the very first recipe I tried in my instant pot for Thursday Guru pooja prasad. Rice kheer is a creamy Indian dessert recipe that is prepared for festivals and special occasions at home. The ease of this recipe has made me prepare this dish almost every week Thursday or Friday poojai. All we have to do is to just add in roasted basmati rice, water, milk, sugar, cardamom powder and few saffron threads. Cook in pressure cooker mode in instant pot for just 12 minutes and your creamy rice kheer is done ! It tastes more like restaurant style rice kheer.

Before making this rice kheer in instant pot, I referred so many recipes for perfect measurement, procedure and cooking time. Most of the recipes called for cooking rice in milk (in porridge mode or pressure cook mode) and then add sugar or condensed milk, flavoring ingredients like cardamom, saffron, nuts etc.  But I wanted a recipe like one pot one shot just like my pressure cooker semiya payasam.

When I was discussing about this with my friend Shalini, she suggested me to try this method. She has been doing making rice kheer in instant pot for the potluck, get togethers and weekend party following this procedure. Its a hassle free and easiest method to make this yummy Indian dessert even in the last minute. You can serve 10 people easily with just 1 cup of rice.

In Instant pot rice kheer, most of the people complain about curdling of milk or rice sticking to the bottom of instant pot or kheer getting burnt in the bottom. Don’t worry, this method doesn’t disappoint you in any way. Addition of water is the key here. You will get a rich, super creamy, thick and yummy rice kheer all the time.

I have used basmati rice, sugar and milk in this recipe. You can use raw rice, condensed milk or soy milk, Almond milk, coconut milk( for Vegan options) instead. You can also use evaporated milk.

Friends, do try this easy and creamy rice kheer in instant pot. You will love it and make it more often like me. Lets see how to make Indian rice pudding / rice kheer in instant pot with step by step pictures.

rice kheer in instant pot

Instant pot rice kheer / rice pudding in Instant pot


Instant pot rice kheer / rice pudding in Instant pot

Rice kheer / Rice pudding - Rich and creamy Indian dessert recipe using Instant pot


 
Cuisine: Indian
Category: Sweet
Serves: 6
Prep time: 5 Minutes
Cook time: 25 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup =250ml
  • Basmati rice - 1/2 cup
  • Sugar - 3/4 cup
  • Water - 1 cup
  • Milk - 4 to 5 cups
  • Cardamom powder - 1/2 tsp
  • Saffron – 3 pinches
  • Cashew nuts - 10
  • Ghee - 2 tbsp
HOW TO MAKE RICE KHEER IN INSTANT POT
  1. Grind basmati rice coarsely. Wash and set aside.
  2. Switch on Instant pot. Press SAUTE mode. Add 1 tbsp ghee.
  3. Roast cashews till golden and remove in a plate.
  4. Add the rice and roast for a minute. Firstly add water, mix well.
  5. Then add milk, sugar, cardamom powder, saffron threads. Mix well.
  6. Press CANCEL. Press PRESSURE COOK and set the time to 12 minutes in normal pressure.
  7. Make sure pressure valve is in SEALING position. Let the pressure release NATURALLY (NPR). Open the cooker and mash the rice well.
  8. Add more milk and sugar if needed.
  9. Add roasted cashews. Mix well and serve hot. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Take basmati rice and grind coarsely using pulse button in mixie. Wash it well and set aside.
  • Wash the instant pot vessel and the inner ring portion of the lid thoroughly. Dry it completely. This helps to prevent curdling of kheer.
  • Instant pot rice kheer
  • Switch on the instant pot and press SAUTE button. Heat 1 tbsp ghee in the instant pot base vessel. Add cashew nuts and roast it till golden in color. Remove in a plate. 
  • Instant pot rice kheer
  • Add washed rice and roast for a minute. Add water (DO NOT SKIP WATER) and mix well. Add boiled milk (at roon temperature), sugar, cardamom powder and saffron threads. Mix well to scrape the rice sticking to the bottom of the vessel.
  • Instant pot rice kheerInstant pot rice kheer
  • Now press CANCEL button and press PRESSURE COOK button. Set the timer to 12 minutes in NORMAL pressure. Close the instant pot lid and keep the pressure valve in SEALING position.
  • Instant pot rice kheer
  • After 12 minutes, instant pot goes to warm mode and pressure releases. Let the pressure release naturally (NPR). Open the lid after the pressure button drops down. Mix well. Do not release the pressure forcefully. Milk will be splashed everywhere and make a mess. I removed it after 40 minutes. Kheer would be well cooked and looks thick. Mix well and check for taste and consistency. Add more milk and sugar if needed. I used 1/2 cup more milk. So totally I used 4.5 cups milk. Lastly add roasted cashewnuts. Mix well and serve hot.
  • Instant pot rice kheerInstant pot rice kheer
    Enjoy !

Note

  • Wash the instant pot vessel, lid and dry it properly before cooking . It helps to avoid curdling of kheer.
  • Do not skip water. It helps to avoid the kheer burning in the bottom.
  • Make sure your scrape the bottom of vessel to avoid the rice sticking to the vessel and getting burnt.
  • You can also use PORRIDGE Mode in instant pot but it takes longer time to cook.
  • You can make the kheer thick or thin as per your wish.
  • For variations, you can use condensed milk instead of sugar.
  • Do not use JAGGERY. Kheer will curdle. If you want to use jaggery, make a thin syrup. Add it only after cooking the rice in milk and water.
  • You can also make vermicelli kheer in the same way. You can set the cooking time even lesser as it cooks quickly.
  • Do not try to quick release because hot milk spills from the vent.


Try this easy, yummy rice kheer in instant pot. You will love it !
 Instant pot rice kheer

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September 6, 2020

Semiya Javvarisi Payasam–Sago Vermicelli Kheer Recipe

semiya javvarisi payasam
My aachi and mom makes semiya javvarisi payasam / sago vermicelli kheer adding nylon javvarisi very often. It can be prepared instantly without soaking and it cooks quickly too. She makes this yummy Indian dessert recipe for all the celebrations, occasions, festivals at home and specially for guests. I have never seen them making semiya payasam without javvarisi. My mom says addition of sago in semiya payasam helps to give more yield and also gives an appealing look to see the transparent tapioca pearls swimming with vermicelli in milk. You would have seen this kind of watery payasam in marraige feast and hotels. They serve in a small cup in drinkable consistency. In my house, both aachi and amma use nylon javvarisi (crystal, small sago) which is commonly found in Tamilnadu. But I have never tried kheer in this combination as I don’t get nylon javvarisi here. I can get white, big, pepper sized sago which we call as maavu javvarisi in Tamil. I thought javvarisi semiya payasam can be prepared only with small sized javvarisi.

Recently when I was talking to my mom and MIL, they told me to try semiya javvarisi payasam using this white sago itself. They told me the method and measurements clearly along with some tips. So I prepared it yesterday for my Thursday Guru pooja. Usually I make white, big sago payasam by soaking it at least for 4 to 8 hours or overnight. But yesterday I prepared this payasam by soaking the sago in hot water for just 15 minutes. It came out so well. I was so happy with the end result. Soon I will try to share this payasam recipe in a pressure cooker easily. For variations, you can use condensed milk / milkmaid instead of sugar.

Friends, now you too can make this yummy semiya javvarisi payasam irrespective of the sago variety by following this recipe with step by step pictures. I have also taken a video but iam yet to edit it. I will try to add the video soon.
Sago vermicelli kheer


Semiya javvarisi payasam


Semiya javvarisi payasam

Semiya javvarisi payasam / sago vermicelli kheer in Tamilnadu style.


Cuisine: Indian
Category: Dessert
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

  • Semiya / Vermicelli – 1/2 cup (roasted)
  • Javvarisi / Sago – 1/4 cup (big ones or nylon)
  • Hot water – to soak javvarisi
  • Water – 2 to 2.5 cups ( to cook javvarisi and semiya)
  • Boiled Milk at room temperature – 2 cups
  • Sugar – 3/4 cup
  • Cardamom -3 (crushed)
  • Cashew nuts - 5 (whole)
  • Dry grapes - 10
  • Ghee - 1 tbsp
HOW TO MAKE SEMIYA JAVVARISI PAYASAM
  1. Wash and soak javvarisi in hot water for 15 minutes.
  2. In the mean time, heat 1 tbsp ghee in a kadai.
  3. Roast cashew nuts and dry grapes till golden. Remove in a plate.
  4. Roast semiya for 2 minutes. Remove in a plate.
  5. Roll Boil 2 cups of water in a vessel. Add the soaked javvarisi.
  6. Cook in medium flame for 10 to 15 minutes till its semi transparent.
  7. Add the roasted semiya and cook for another 10 minutes.
  8. Both semiya and javvarisi will be well cooked, soft and transparent.
  9. Add sugar, cardamom powder, roasted nuts. Mix well and boil till sugar melts.
  10. Switch off the flame once payasam becomes thick.
  11. Add boiled milk at room temperature to the hot payasam. Add half the quantity of milk for thick payasam.
  12. Mix well and serve!
METHOD - STEP BY STEP PICTURES
  • Take a bowl and add the sago (I used white ones). Add hot water till 1 inch above the sago. Soak it for 15 minutes.

    semiya javvarisi payasam recipe


  • In the mean time, heat 1 tbsp ghee in a kadai. Roast cashews till light golden in color. Add the dry grapes and roast till bulgy. Remove cashews and dry grapes in a plate. Set aside. 
  • Add semiya / vermicelli to the remaining ghee. Roast for 2 minutes. If you use unroasted semiya, roast till it turns light golden in color. It takes 5 to 7 minutes in low flame. I used roasted semiya. So I did it for 2 minutes.
    semiya javvarisi payasam recipe
  • Take 2 cups of water in a pan. Let it roll boil. Add the soaked sago pearls. Mix well. Let it cook in low to medium flame for 10 minutes. You can cover and cook it. Stay nearby and keep an eye on it. Stir it twice in the middle to avoid sticking to the bottom of pan. Cook till it becomes semi transparent. You should see less white parts in sago.
    semiya javvarisi payasam recipe
  • Once the sago is 3/4th cooked, add 1/2 cup more water and add the roasted vermicelli. Cover and cook till its done. It takes another 10 minutes in low to medium flame.
    semiya javvarisi payasam recipe
  • After the semiya and javvarisi are well cooked, add sugar and crushed cardamom. Mix and boil till sugar melts. Payasam becomes thick. Now switch off the flame. semiya javvarisi payasam recipe
  • Add boiled milk at room temperature to the hot payasam. Add milk according to the consistency you like. Do not boil the payasam after adding milk. It may give a curdled look. For thick, spoonable payasam add 1 cup milk. For thin, drinkable payasam, add 2 cups milk. Lastly add the roasted nuts. Mix well and set aside.semiya javvarisi payasam recipe



  • This payasam will remain in the same consistency for few hours. It won't become thick as we are adding milk at room temperature. It will thicken if you add hot milk or less milk. I made in a drinkable consistency like the ones served in marriages and hotels. You can enjoy drinking hot or refrigerate and serve cold as per your wish.  Enjoy !

Note

  • For less sweetness, add 1/2 cup sugar.
  • Do not add more javvarisi than the mentioned quantity because adding more sago gives a porridge look to the payasam I feel.
  • While cooking javvarisi, stay nearby and keep checking it else javvarisi dissolves in water.
  • If you are using nylon variety sago, you have to dry roast it till puffy and white. Then cook it along with semiya because it takes lesser time to cook than the white, big sago.
  • Do not roll boil the payasam after adding milk. If you want to heat it, do in very low flame.
  • For variations, you can add a tbsp of badam milk powder at the end. 
Try this easy, yummy semiya javvarisi payasam and enjoy !
Semiya javvarisi payasam

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September 13, 2019

Pink Palada Payasam Recipe In Pressure Cooker

pink palada payasam
 Palada Payasam is one of the traditional payasam recipes of Kerala. It is prepared for Onam and Vishu festivals. Authentic palada payasam is prepared by boiling and simmering the milk, sugar, ada for hours together. Sugar caramelizes and milk turns pale pink (rose) in color naturally. But nowadays people follow this short cut and easy method to achieve this pink color in palada payasam. Every year during Onam, I try to make a new recipe as Onam special.

This year I tried pink colored palada payasam for a change. I used small sized store bought ada (Double horse brand). It helped to cook quickly. As usual I did in a cooker. In a pressure cooker, we need to boil milk, sugar and ada.  In the mean time, a portion of sugar is caramelized in another pan and added to the cooker. Cook everything for 15 minutes in low flame. Ada will be well cooked and color of the milk turns to pale rose in color. It tastes great with a mild caramel flavor. You will love it for sure. Do try it friends. Lets see how to make pink colored palada payasam recipe with step by step pictures.
pink palada payasam recipe

Pink Palada Payasam Recipe


Pink Palada Payasam Recipe

Pink colored Palada Payasam Recipe with store bought ada in a pressure cooker



Cuisine: Kerala
Category: Sweet
Serves: Serves 3
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes



INGREDIENTS
1 cup = 250ml
  • Store bought ada - 1/4 cup
  • Milk - 1/2 liter (use full fat milk)
  • Sugar - 1/4 cup
  • Sugar - 2 tbsp (to caramelize)
  • Water - 1 tbsp (to caramelize sugar)
  • Roasted cashew nuts - 5 (optional, roast in 2 tsp ghee)
HOW TO MAKE PINK PALADA PAYASAM
  1. Wash the ada and soak in hot water for 30 minutes.
  2. Wash the soaked ada in cold water and set aside.
  3. In a pressure cooker, take milk and sugar. Let it start to roll boil.
  4. Keep boiling the milk in low to medium flame.
  5. In the mean time, add sugar and water to caramelize it. Mix well till sugar turns golden brown in color. Do not burn it.
  6. Add to the boiling milk in pressure cooker. Add soaked ada. Put a small plate or spoon.
  7. Mix well and cover cook in low flame for 3 whistles.
  8. Open the cooker after steam is released. You will see a pale pink colored , flavorful palada payasam. You can add cardamom powder & ghee roasted cashew nuts if you like.
PINK PALADA PAYASAM RECIPE - STEP BY STEP PICTURES
  • Wash the ada and soak in hot water for 30 minutes. Quantity doubles after soaking. Wash the ada in cold water and strain it completely. Set aside.
  • pink palada payasam recipe
  • In a pressure cooker base add 1/2 liter milk, 1/4 cup sugar and mix well. Boil in medium flame.
  • pink palada payasam recipe
  • Take 2 tbsp sugar and 3 tsp water in a kadai. Mix well in low to medium flame till sugar dissolves. Keep mixing till sugar turns golden brown in color. Do not burn it. Keep the flame low to medium and do it patiently.
  • pink palada payasam recipe
  • Add the caramelized sugar to the boiling milk in low flame. Mix well and add soaked,drained ada.  Check for taste. Add more sugar if needed. Add a small plate or a teaspoon to the cooker. This helps to avoid spilling of milk from the cooker nozzle.
  • pink palada payasam recipe
  • Pressure cook in low flame for 3 whistles. It takes nearly 10 to 15 minutes. Switch off the flame. Open the cooker after the steam is released. You will see a nice, rose / pale pink colored payasam. Remove the spoon. Mix well and check the consistency. If its too thin, boil for some more time to become thick. If the payasam is thick, add some boiled milk.  Adding roasted cashew nuts is optional. I don’t add usually. Cardamom powder is not needed.
  • pink palada payasam recipe
  • Mix well & serve hot. Enjoy !

Note

  • Adjust the quantity of sugar based on your taste.
  • Adding roasted cashew nuts is optional.
Enjoy this yummy, pink colored palada payasam at home for this Onam festival !
rose palada payasam in pressure cooker

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October 11, 2018

Bellam Paramannam In Pressure Cooker – Andhra Rice Payasam With Jaggery

Bellam paramannam recipe

 Paramannam is a rice based sweet dish that is most popular in Andhra. This Indian dessert recipe is also known as annam payasam, bellam paramannam in Telugu. In simple words, bellam paramannam is nothing but Andhra style rice payasam with jaggery.  It is one of the most important naivedyam recipes that is offered to God for festivals like Sankranti, Varalakshmi Vratham, Ganesh chaturthi, Navratri and much more. This sweet dish is prepared with rice, milk, sugar or jaggery, nuts and ghee.

Authentic paramannam is made by cooking raw rice in milk in an open pot. But I prepared this bellam paramannam in a pressure cooker. It took just 15 minutes for making this Andhra style payasam recipe. Consistency of paramannam depends on the quantity of milk and jaggery syrup. It looks thin when hot and it thickens over time. So you can adjust the quantity of milk as per the desired consistency. There are chances of paramannam getting curdled when you add jaggery syrup to the hot milk. So you should always add the jaggery syrup after switching off the flame. You can make it perfect all the time.

So friends, try this yummy Andhra style paramannam recipe during this Navratri festival and enjoy. Lets see how to make bellam paramannam recipe with step by step pictures.

Check out my other Andhra recipes too !

Paramannam recipe

Paramannam recipe - Bellam paramannam


Paramannam recipe - Bellam paramannam

Andhra style rice kheer with jaggery - Bellam paramannam recipe with step by step pictures.



Cuisine: Andhra recipes
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS

1 cup - 250ml
  • Raw rice / Sona masoori rice – 1/4 cup
  • Boiled Milk – 2 cups or Milk + water – 1 cup each
  • Sugar or jaggery – 1/2 cup (adjust as per taste)
  • Water – 1/4 cup for syrup
  • Cardamom – 2 nos (crushed)
  • Cashews and dry grapes/raisins - Few

HOW TO MAKE BELLAM PARAMANNAM RECIPE

  1. In a pressure cooker base, take the rice, milk. Put a spoon inside the cooker to avoid splashing of milk.
  2. Pressure cook in low flame for 2 whistles. Switch off the flame. Open, mash the rice well.
  3. In a pan, melt jaggery and make a thin syrup.
  4. Strain and add the jaggery syrup to the cooked rice when warm. Mix well.
  5. Add the cardamom powder, roasted nuts. Boil in low flame for a minute.
  6. Switch off the flame and serve hot or cold.

BELLAM PARAMANNAM - STEP BY STEP PICTURES

  • Wash the rice. In a pressure cooker base, take the rice, milk + water or milk alone. Add a pinch of salt. Mix well, drop a small plate or spoon inside the Cooker. It helps to avoid splashing of milk while it whistles.  Pressure cook in very low flame for two whistles. 

  • Open the cooker after the steam is released. Remove the spoon. Mash the rice with a whisk and make it mushy.  Add some water if it's too thick. Boil for a minute. Remove and Set aside.

  • In a bowl, take the jaggery and add water. Boil and melt the jaggery completely. Make a thin syrup. No need to bring any consistency. Switch off the flame and let the syrup becomes warm.

  • Strain the syrup in a metal strainer. Add to the cooked rice. Mix well and check for consistency. Add more boiled milk or water if needed. Do not switch on the flame.

  • Heat ghee in a small kadai. Roast the cashews and raisins till golden. Add to the paramannam. Add cardamom powder. Mix well. You can add a pinch of edibke camphor if you like.

  • Now Switch on the flame and keep it very low. Boil for a minute or two. Mix now and then. Do not roll boil. Paramannan should be just heated. Switch off the flame and keep it aside. Serve hot or cold as you like.

  • Enjoy !

Note

  • Adjust the quantity of jaggery as you like.
  • Do not add hot jaggery syrup to the payasam. It may curdle.
  • Instead of pressure cooking, you can cook the rice in an open pot. But keep stirring every now and then to avoid burnt bottom.
  • You can also cook the rice in equal quantity of water and milk.
  • You can add a pinch of edible camphor for more flavor.

Yummy, Andhra style rice kheer with jaggery is ready to serve. Tastes the best when served chilled.


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February 14, 2018

Sabudana Kheer Recipe – Javvarisi Payasam Recipe With Sugar - Sago Payasam

Sabudana kheer recipe

We celebrated Maha Shivaratri festival today. I made Sadudana kheer with sugar ( Sago kheer in English, Javvarisi payasam in Tamil, Sabbakki payasa in Kannada, Saggubiyam Payasam in Telugu, Sabudana kheer in Hindi) using big, white sago for the first time ( we call it as maavu javvarisi in Tamil). Its an yummy Indian dessert recipe.

 Usually I make this kheer instantly by roasting nylon sabudana / nylon javvarisi( small sized). But this year, I wanted to try with maavu javvarisi which we use for making upma/ Kichdi.I watched a Marathi video in Youtube channel and tried this recipe. It came out very well. It tasted so rich and creamy with all the full fat milk, sugar, nuts and saffron. I loved it to the core.

For variations, you can also use condensed milk instead of milk & sugar. Sendhil loves sabudana kheer with jaggery more than sugar. So I am planning to prepare it with the leftover sago tomorrow for Thursday Guru pooja.

Sabudana kheer is one of the most commonly prepared vrat ki recipes / fasting food across North India. Basically Sabudana/ sago is healthy as its made from Tapioca. It has so many health benefits. Hence its considered as one of the best baby/toddler foods. Its good for muscle development, helps to gain weight, good for bones, improves digestion, energy levels and reduces body heat. Even though it is high in calories and full of carbohydrates, it keeps the tummy full for long time. So people make sabudana recipes on vrat/ fasting days. Just 100gms ( 1 cup) of serving has more than 200 calories. Hence its advised to consume in small amounts.

Ok, Lets see how to make sabudana kheer with sugar / Javvarisi payasam recipe with step by step pictures and video.



Sabudana kheer recipe with sugar


Sabudana Kheer Recipe / Javvarisi payasam recipe


Sabudana Kheer Recipe / Javvarisi payasam recipe

How to make sabudana kheer/ sago kheer/ Javvarisi payasam for Shivratri fasting and Navratri festival.


Cuisine: North Indian
Category: Payasam recipe
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 240ml
  • White Sabudana / Sago / White javvarisi - 1/3 cup ( I used big ones)
  • Water - 1.5 cups
  • Boiled milk - 2 cups
  • Sugar - 1/4 cup
  • Saffron threads - Few
  • Cardamom powder - 1/2 tsp
  • Cashews and dry grapes - Few
  • Ghee - 1 tsp ( to roast the nuts)

HOW  TO MAKE SABUDANA KHEER 

  1. Wash the sabudana twice in enough water. Drain it.
  2. Add 1/2  to 3/4 cup of water to it and soak it overnight or minimum 4 hours.
  3. In a kadai, boil 1 cup of water. Add soaked sabudana with water.
  4. Cook in medium flame till sabudana turns translucent. Stir constantly.
  5. After its cooked well, add milk and boil for 5 minutes. Add saffron threads while milk boils.
  6. Sabudana cooks completely. Add sugar. Mix well till sugar dissolves. Give a boil. Check for thickness and add more milk if needed.
  7. Switch off the flame and add cardamom powder. Roast nuts in ghee and add to kheer. Mix well and serve warm or chilled by refrigerating it for 30 minutes.

METHOD - STEP BY STEP PICTURES


  • Take sabudana/ sago in a wide bowl and wash it twice adding enough water. Drain the water completely. Add 1/2 to 3/4 cup of water and soak it for minimum 6 hours to overnight ( 12 hrs). It will increase in size after soaking.
    How to make sabudana kheer
  • Take a wide non-stick kadai. Add water and let it start to roll boil. Add sabudana with soaked water. Mix well and cook in medium flame till it turns translucent. It takes nearly 10 to 15 minutes to cook well. Stir occasionally to avoid sticking to the bottom of kadai and becomes like porridge.
    How to make sabudana kheer
  • When its 80% cooked, add milk and boil for 5 minutes in medium flame.Add saffron threads while the milk boils. Kheer turns mild yellow in color due to saffron. If you want white colored kheer, avoid saffron.
    How to make sabudana kheer
  • When the milk becomes slightly thick and sabudana is completely cooked, add sugar. Mix well and let the sugar dissolve. Check for consistency of kheer. If its too thin, let it boil for some more time. If its too thick, add little more boiled milk to bring desired consistency.Switch off the flame.
  • Add cardamom powder to the kheer. Roast cashew + dry grapes till golden in 1 tsp ghee and add to the kheer. Mix well and serve warm. If you like to serve chilled, refrigerate the kheer for sometime  and serve. Remember this kheer thickens after it cools down. So add little milk and adjust its consistency when needed.
    How to make sabudana kheer
  • Enjoy with yummy sabudane ki kheer along with poori , sabzi & rice for breakfast or lunch.
    How to make sabudana kheer
    !

Note

  • Quantity of milk should be adjusted as per your taste and desired consistency.
  • For variations, you can directly cook sabudana in milk instead of water but milk may curdle. To avoid this, we are cooking in water firstly and add milk to it.
  • If you are using small sized nylon sabudana, you don’t need to soak it. Just wash it twice and cook in water directly.
  • Bigger sized sabudana needs to be soaked for more time.

Enjoy this yummy, creamy Sabudana kheer for festivals and occasions at home.
Sabudana kheer recipe with video

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