Sago, is more popularly known as sabudana in Hindi and are used in to make many dishes like sabudana khichdi, sabudana vada, sabudana kheer and payasam. Most people make foods with sago during fasting or festivals to offer the deities. Javvarisi payasam is one such traditional dish from Tamilnadu.

About this recipe

Make this javvarisi payasam either on the stovetop or in instant pot with my easy instructions. It is creamy & delicious with lots of traditional flavours that come from jaggery and cardamoms. This is a simple recipe that can be made in no time during festivals & occasions. Every household has a different recipe to make payasam. So there are a few different ways to make it. For this recipe, I have roasted sago in ghee until they pop and turn light. This method helps to cook them faster than the regular way. Traditionally payasam is made with jaggery as refined sugar does not give the real taste. However you can make this with sugar, kalakandu (rock sugar) or even with palm jaggery. To make the recipe vegan, skip ghee and use light coconut milk, thin coconut milk or almond milk.

Javvarisi payasam step-by-step photos

I have shown making this in an instant pot. Follow the same steps to make it in a regular pot.

  1. Heat 1 ½ to 2 tablespoon ghee in a heavy bottom pot. Then add 15 cashews and fry until lightly golden. To make in instant pot, press the saute button and add ghee to the steel insert. When the ghee melts, fry the nuts until light golden. Then add 10 raisins and stir until they turn plump.
  2. Remove the nuts and raisins to a small plate.
  3. Add ½ cup javvarisi/ sago and fry them stirring continuously.
  4. Spread them evenly and let fry.
  5. In a minute or so they will begin to pop and turn light. Fry them until all of the sago pops. This takes 3 minutes.
  6. Then pour 2 cups water and stir well. Let the water come to a rolling boil and then simmer. Keep stirring in between and cook until javvarisi is completely cooked. Instant pot: Pour the water and deglaze the pot by scrubbing with the spatula. Cover the Instant pot and position the steam release valve to sealing. Press the pressure cook button and set the timer to 3 mins. I used the regular sized normal sago. If you use smaller sago then you may cut down the time.
  7. When they are done, they will turn transparent and starchy. If javvarisi is still undercooked then you may add more hot water and cook further. Instant pot: When the pressure drops naturally open the lid. It will be runny at this stage.
  8. Pour 1 cup milk and give a good stir. Cook stirring in between until it turns thick. If you prefer more milk you may add. But I added 1 cup. Instant pot: Press the saute button and let it cook until thick.
  9. Within 5 mins my javvarisi payasam started to thicken. It will thicken after cooling so turn off the heat when it is still slightly runny. Add cardamom powder and turn off. I prefer to use jaggery so did not add sugar. If you want, add ½ cup sugar and boil for 2 to 3 more minutes until the sugar dissolves and blends well.
  10. Take off the pot from the heat and set aside to cool. To use jaggery, there are 2 options, you can add powdered jaggery directly after the payasam cools down a bit or make the jaggery syrup.  Javvarisi payasam made with jaggery syrup tastes the best than adding jaggery directly. I made the jaggery syrup by dissolving 1/3 cup (80 grams) jaggery with 3 tbsps water. Bring it to a rolling boil. Simmer until it dissolves and thickens slightly. Turn off and cool this as well. When the payasam cools down, it turns thick.
  11. Filter the jaggery syrup to the cooked javvarisi and give a good stir. But remember not to add hot syrup to the payasam. I cool down both and mix when they are warm. I didn’t have to add all of the jaggery. So add only as needed.
  12. Add ghee fried cashew nuts and raisins. Serve javvarisi payasam warm or cold as a dessert. More recipes from Tamil cuisine Aval laddu Murukku Thattai Aval payasam

Pro tips

Soaking: To cut down the cooking time, soak javvarisi in boiling hot water for 30 mins.  To do this, bring 2 cups water to a rapid boil. Add half cup sago and turn off the stove. Cover and rest for 30 mins. You will see they will soak up the water and swell. After 30 mins cook them until transparent. Milk: You can add cold, hot or preboiled milk to make the payasam. Using hot milk will save some time. Javvarisi/sago: I have used normal sago that is of regular size. You can also use the smaller pearls or even nylon sago but cut down the cooking time. Sweetener: palm jaggery, regular jaggery or sugar can be used. If using jaggery ball or cubes, it is good to dissolve in water to get rid of debris. Then boil it until this thickens. Boiling jaggery syrup makes the payasam very delicious which you won’t get by adding the powdered jaggery directly.   For similar easy payasam recipes, checkSemiya payasamMoong dal payasamChana dal payasam Related Recipes

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This post was first published in September 2014. Updated and republished in December 2020.