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Adai Javvarisi Payasam
Adai Javvarisi Payasam is a delicious served in weddings or any festivals
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Cuisine:
Indian
Keyword:
Sago
Servings:
4
Ingredients
1
Cup
Third Coconut Milk
1
Cup
Second Coconut Milk
¾
Cup
First Coconut Milk
¾
Cup
Wheat Adai
¾
Cup
Sago / Javvarisi
1
Teaspoon
Cardamom powder
15
Cashews
¼
Cup
Coconut Chunks
1
Cup
Jaggery
Broken
2
Tablespoon
Ghee
Instructions
Bring water to boil in a Sauce pan. Add in the adai into it and cook until soft.
When the adai is cooked soft drain the excess water and keep it aside.
Heat water in another sauce pan and add in the sago. Cook until soft.
Drain the excess water and set it aside.
Add Jaggery and ½ cup water into a saucepan and heat until the jaggery melts.
Drain the Jaggery water and stain for any impurities.
Add the Jaggery water into a saucepan and add in the adai and cook until they blend well.
Add in the sago and cook until they blend well.
Add in the 3rd coconut milk and cook for few minutes.
Add in the 2nd coconut milk and cook for few minutes. Cook until the mixture thickens.
Add in Cardamom powder and first coconut milk. Cook for few minutes.
Now for tampering add in ghee into a tadka pan.
When the ghee melts. Add in cashews and coconut chunks. Saute until golden brown.
Add in the ghee mixture into the payasam.
Mix gently. Delicious Payasam is now ready to serve.
Notes
I have used the bigger variety of sago so i soaked it for 2 hours and then i used it in the payasam.
If not soaking sago then cook them until soft and then use them.
I have used wheat adai for this recipe. Rice Adai also can be used for this recipe
if using rice adai it cooks faster.
While cooking the adai or sago do no make the mixture pasty. Stop cooking then the adai or sago is cooked soft.
The amount of Jaggery completely depends on the type of jaggery used.