Sago/Tapioca Pearls or Javvarisi Payasam for Vishu!!!

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Belated Vishu / Tamil New Year Wishes to all my readers
Hope everyone had a blast celebrating the day

I enjoyed the day as all my dearies are near me expecting the arrival of our sweet angel and we celebrated the day with lots of anxiety and loads of happiness. Amma asked me to make nei appam for her as she likes them a lot. So I took up the task of making all the sweets for the day while amma made her traditional sambar aviyal combination.

It was Rava laddoo filled with ghee for the huss, javvarisi payasam for appa and nei appam for amma and a bite from each for me. All the items were favorites of each one of them. The huss loved the rava laddoos as I had added loads of ghee to it (he loves ghee sweets) and kept the entire lot for himself. Appa loved all the sweets as he is a sweet-tooth by nature and amma loved her lil' one bustling around the kitchen. We shared the kitchen and we had a blast cooking.

Today I am sharing the recipe for Javvarisi paayasam and the following days will showcase rava laddoo and nei appam recipes.

~*What U Need*~
Javvarisi / Sago pearls - 1/2 cup
Milk - 1/2 cup
Thick Coconut milk – 1/2 cup
Thin Coconut milk – 1 ½ cups
Water – 1/2 cup
Broken Cashews – few
Raisins – few
Ghee – 3 tbsp
Sugar - 1/2 cup
Cooking camphor - a small pinch
Elaichi powder - a generous pinch

How I Made it:
Add sago to water and heat it till the sago pearls cooks well or till each pearl turns glassy. This will take around 10 – 15 mins. After 5 mins, stir the mixture occasionally as it will tend to stick to the pan. Once sago has cooked, add milk and thin coconut milk and combine well.
When it starts to boil, add sugar and mix well. Check for sweetness and if required add some more sugar. Allow to boil.
Add the thick coconut milk and heat for 2-3 minutes and then switch off the flame. Donot overheat or the mixture will start curdling.
Heat ghee in a kadai. Add the broken cashews and raisins and sauté till golden brown and raisins have puffed up. Add this to the Payasam, add elaichi powder and give a stir.

Serve warm or chilled.

So thats it Folks...
With Love,

Signs off!!!

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