Javvarisi payasam, Sago kheer, Sabudana kheer
Hope you all like my javvarisi payasam!
How to make javvarisi payasam or sago kheer or sabudana kheer:
1. Wash and soak sago for 2 to 3 hours. After two hours, you can see that sago would have doubled in size. Drain the sago. Heat 1/2 teaspoon of ghee and then roast the sago for about three minutes. Set aside.2.In a heavy bottomed pan, boil water and then add the sago. Cook until sago turns transparent and soft. Discard the scum that floats on the top. Drain and set the cooked sago aside.3. To check if the sago has cooked, the sago should be transparent and soft. When you press the sago between fingers, it should be soft.4. Boil milk in medium low flame and when it thickens, add sugar and stir well. Cook for about three minutes or until the sugar completely dissolves. Keep stirring often to prevent it from curdling.5. Add the cooked sago and stir well. The sago should blend well with the milk. Meantime, roast cashew nuts and raisins in 1/2 teaspoon of ghee until raisins plump up and cashew nuts turn golden brown. Set aside.
6. Add the roasted cashew nuts and raisins to the milk mixture and stir well.
Now, javvarisi payasam is ready! Serve warm or cold.