I love Nylon javvarisi payasam with sugar and milk. But my husband likes it only if the sago kheer is with jaggery and without milk. So this recipe appears rarely in my kitchen. Last week I made this nylon sago payasam for blogging purpose and enjoyed eating alone ;).
It was absolutely delicious and I was happy that I could make it perfect in my first attempt. I asked my mom & mil for making this South Indian style payasam because they make it instantly by roasting the nylon javvarisi ( small sized sago) we get in Tamil nadu. So this payasam can be prepared instantly without soaking nylon sabudana. I followed their instructions and the result was a perfect & delicious kheer.

I used nylon javvarisi in this recipe. U can also use white big ones known as maavu javvirisi in Tamil. Difference between them lies in the color and size. If you wish to use normal sabudana, you need to soak it atleast for 4 hours whereas this version can be made quickly. For making this payasam with jaggery using white big sago, please check this link. I used sprinklers for decoration as I did not have cashews in hand. I have used milk and sugar in this recipe. For variations, you can replace them with condensed milk. For rich taste, you can also add coconut milk at the end. Lets see how to make Nylon javvarisi payasam recipe with step by step pictures.
Check out my other sabudana recipes below
- Semiya Javvarisi payasam
- Javvarisi payasam with jaggery
- Sabudana vada without potato
- Javvarisi Upma
- Javvarisi kozhukattai

Nylon Javvarisi Payasam | Nylon Sago Kheer Recipe
Equipment
- 1 Cooking Glass bowl
Ingredients
- ¼ cup Sabudana / Sago/ javvarisi I used small sized, nylon javvarisi
- 2 cups Water
- 1 cup Milk
- ¼ cup Sugar adjust
- ⅛ tsp Cardamom powder
- Cashews Few
- 1 tbsp Ghee
Instructions
- In a kadai , add a tsp of ghee & roast the sago till it puffs up & turns white. The size will become slightly bigger. Do it in low flame with continuous stirring otherwise sago may be over roasted & burnt. Alternatively you can skin roasting and make it by just washing the nylon javvarisi thrice and cook in required water.
- You can also use big, white sago if you don’t have nylon javvarisi. But you should wash it twice, soak it overnight adding equal amount of water. ( ie. 1:1 ratio of big sabudana and water).
- In a bowl, take 2 cups of water and cook this sago till it turns transparent. Keep stirring in regular intervals to avoid sticking to the bottom. Add little more water if needed. It took nearly 10-15 mins to cook. Time may vary.
- After the sago is completely cooked and becomes almost transparent, add sugar. Mix well & boil for few seconds.
- Finally add the milk, cardamom powder and boil for 3 minutes to thicken slightly. Roast the cashews in the remaining ghee & add to the kheer. Serve warm or cold. This kheer tends to thicken when it cools down. So adjust the quantity of milk accordingly.
Notes
- For variations, you can add milk in the sago after its 90% cooked. Cook till done and then add sugar, cardamom powder and nuts. By doing this way, payasam tastes rich.
- U can also add 1/4 cup of coconut milk before switching off the flame and it make this dessert more tasty.
- If you want to soak the sago instead of roasting, soak it for 2 hours if nylon variety & over night or around 12 hours for white big ones.
Try this easy Nylon Javvarisi payasam recipe and let me know your feedback.

wow sago kheer looks absolutely delicious and yummy dear :)
http://desifiesta.blogspot.com/
my favorite kheer
Looks delicious..I love it too.,
yummy payasam… Even my husband hates it… Have to prepare and enjoy alone :P
nice n delicious kheer..I love it too
delicious ….
I love payasams , this paasam looks awesome love it chitra…
so tempting clicks.. Looks yumm!
Delicious sago kheer.
such a nice twist to roast the sago for this delicious payasam…will certainly save time and taste equally good :-)
My all time favourite payasam..
Perfectly done…My mom does this way….awesome………….
Super tempting payasam, my hubby's fav
love this kheer…yours have come out with liquid consistency and i love that…because sometimes when my friends make they are more thick
Yummy healthy payasam,love it
My favorite one. nice