SABUDANA JAGGERY PAYASAM (Javvarisi Jaggery Kheer) 

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SABUDANA JAGGERY PAYASAM (Javvarisi Jaggery Kheer) 


A simple Payasam made with Sabudana (Sago/ Tapioca pearls), Jaggery and coconut milk. This dish is of Tamilnadu cuisine style.  

Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min


Serves : 4
  • Sago (Sabudana) 1 cup 

  • Jaggery 1/2 cup

  • Coconut milk 1 cup 

  • Ghee (clarified butter) 1 teaspoon 

  • Cardamom, powdered 1/2 teaspoon 

  • Cashewnuts & coconut bits 1 teaspoon each


  • Clean sago pearls by washing a couple of times. Soak this in adequate water for 4 hours. 
  • In a pan, heat ghee, fry the coconut bits and cashew nuts, set this aside. 
  • Melt jaggery with little water and drain it using a seive to remove impurities. 
  • Cook Sago in water by boiling in medium heat, till the sago pearls are transparent. 
  • Add the jaggery syrup and the crushed/ powders cardamom. Simmer for a few minutes. 
  • When the mix thickens, gradually stir in the coconut cream. Keep gently stirring and remove from flame after a few minutes. 
  • If using canned coconut cream, slightly dilute it before adding. Sago Kheer tends to thicken when left for sometime. 
  • Garnish with fried coconut bits and nuts (you can add raisins too, here I haven't used it).
  • This Kheer can be served warm or cold