Category: Dessert
Cuisine: Indian
very recipe carries a little experiment from our kitchens. This one is a joyful twist on the classic javvarisi payasam. Instead of just sago pearls, we rolled them into soft urundais and let them dance in milk. The result? A festive payasam that’s fun to make, pretty to serve, and perfect for Vinayagar Chaturthi.
½ cup javvarisi (sago)
2–3 tbsp milk powder (optional)
2 tbsp cornstarch
3 tbsp powdered sugar
1 cup sugar (adjust to taste)
2 tbsp condensed milk (optional)
½ tsp cardamom powder
Dry fruits & nuts of choice
Preparation Time: 90 min
Cooking Time: 25 min
Wash and soak the javvarisi in enough water for 1–2 hours until they turn soft.
Heat milk in a thick-bottomed pan. Bring it to a gentle boil, stirring occasionally to prevent it from catching at the bottom.
Drain the water completely. In a bowl, mix the soaked javvarisi with 2–3 tbsp milk powder, 2 tbsp cornstarch, and 2 tbsp powdered sugar.
Roll the mixture into small, smooth balls.
Drop the javvarisi urundais straight into the boiling milk. Let them simmer for a 10-15 minutes until they absorb the flavour and turn glossy.
Add sugar and condensed milk (optional) for extra richness. Stir well. Finally, sprinkle in cardamom powder for aroma.
In a small pan, heat ghee. Fry cashews until golden, then add raisins until they plump up. Pour this fragrant mix over the payasam.
Your creamy Javvarisi Urundai Payasam is ready! Serve warm or chilled.
Tip: If serving later, keep the payasam slightly thin as it thickens on cooling.
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