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SABUDANA JAGGERY PAYASAM (Javvarisi Jaggery Kheer) 

SABUDANA JAGGERY PAYASAM (Javvarisi Jaggery Kheer) 

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25


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


  • 01

    Clean sago pearls by washing a couple of times. Soak this in adequate water for 4 hours. 

  • 02

    In a pan, heat ghee, fry the coconut bits and cashew nuts, set this aside. 

  • 03

    Melt jaggery with little water and drain it using a seive to remove impurities. 

  • 04

    Cook Sago in water by boiling in medium heat, till the sago pearls are transparent. 

  • 05

    Add the jaggery syrup and the crushed/ powders cardamom. Simmer for a few minutes. 

  • 06

    When the mix thickens, gradually stir in the coconut cream. Keep gently stirring and remove from flame after a few minutes. 

  • 07

    If using canned coconut cream, slightly dilute it before adding. Sago Kheer tends to thicken when left for sometime. 

  • 08

    Garnish with fried coconut bits and nuts (you can add raisins too, here I haven't used it).

  • 09

    This Kheer can be served warm or cold



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