Sago Kheer

By foodiva

Ingredients

• 1 cup sago pearls
• 4 cups milk
• 1 cup sugar (more or less according to your sweetness preference)
• dry fruits of your choice, chopped

Details

Servings 1
Adapted from faskitchen.com

Preparation

Step 1

is a type of milk pudding made with the use of sago seeds. The small white pearls cooked with milk and sugar to make a delicious dessert just perfect for any occasion.

is a pretty famous dessert from Tamil Nadu. As a kid growing up in Chennai, this kheer was my favorite. I used to love the pearls and would simply gobble up whenever Ammi used to make it.

I remember Ammi making the entire Javvarisi Payasam, Sabudana Kheer, Sago Kheer with the milk. Though whenever I try to make, I have found, something would just be missing. If I use the small pearls they would just melt and I couldn’t see the cute little sagos in my kheer.

And if I tried the big pearls, they would still be hard on the inside. I am not sure if the quality of the sago that we get in Chennai makes a difference, or the way I was making was quite wrong.

But however I have found a way around it. I soak the sago for sometime and then remove the sago from water and let it sit for some more time. And then cook in milk. The Javvarisi Payasam / Sabudana Kheer / Sago Kheer recipe just turns out how it should be. There! That’s the extra tip that I had for you!! Hope you would make the perfect payasam now.

is pretty famous in Tamil Nadu. You will get this served at almost all homes in Chennai as dessert. Some people of Tamil Nadu even add some vermicelli to it and make a two in one kheer of sorts. I have seen that some restaurants in Chennai, the South India capital of Tamil Nadu but have actually not tried making it at home myself.

Javvarisi Payasam, Sabudana Kheer, Sago Kheer is a type of milk pudding made with the use of sago seeds. The small white pearls cooked with milk and sugar to make a delicious dessert just perfect for any occasion.

In a pan, bring the milk to a boil. Add the soaked sago gently while stirring with a spoon.

Continue cooking the milk on a simmer while stirring occasionally.

When the sago are cooked, they will be transparent. Switch off the flame at that point and add sugar.

Stir till the sugar is dissolved. Serve warm or chilled garnished with dry fruits

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