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

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Nylon Javvarisi Payasam | Nylon Sago Kheer Recipe

Nylon Sabudana kheer aka nylon javvarisi payasam with sugar for a quick and easy dessert.

Prep Time10

Cook Time20

Total Time30

Course: Sweet/Dessert recipes

Cuisine: Indian

Keyword: nylon javvarisi payasam, nylon sabudana kheer

Servings: People

Author: Chitra

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.