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Today it is going to be a simple and a delicious recipe. This is a long pending post, prepared this payasam for Varalakshmi Pooja and I am posting it now 😛 A very commonly made recipe for all special occasions in South India.

Javvarisi_Payasam_1 Javvarisi_Payasam_2


Javvarisi/Sabudana/Tapioca Pearl : 1/3 cup

Vermiceli/Semiya : 1/2 cup

Milk : 2 cups

Cardamom : 2 pieces

Sugar : 1/2 cup

Nuts and Raisins : Few

Ghee : 1 teaspoon

Water : 1/2 cup


  • Soak Javvarisi for 2 hours in water just to cover till the top. After 2 hrs drain off any excess water if present.
  • I used roasted vermicelli. If you are using plain vermiceli, add a teaspoon of ghee in a pan and roast vermiceli till golden brown.
  • Next Heat water in a large pan. Add Javvarisi/Sabudana and boil in medium for 5 mins, until they turn transparent.
  • Now add the roasted vermiceli with sabudana and boil till soft. You can check it by piercing a piece of vermiceli.
  • Next add milk and boil it. Add the cardamom pieces by removing skin. You can use powder of cardamom as well.
  • It would get thicker in 10 mins, add sugar as well. Heat should be in medium.
  • In another pan, heat ghee and roast the nuts and raisins. Add this to the kheer/Payasam. And stop heating.

Serve warm.

It would get thicker after you store it. At that time we can add some extra milk and serve.