Javvarisi Payasam Eggless Tapioca Pudding With Raisins Recipe
I absolutely adore this recipe because it brings back nostalgic memories of festive gatherings with its rich, creamy texture and comforting warmth. The blend of cardamom and saffron with the toasted nuts makes each bite a flavorful joy that feels like a hug in a bowl.
I adore making Indian sweets that are truly representative of traditional flavors, and my Javvarisi Payasam is a prime example. This creamy, eggless tapioca pudding, which is called “kheer” in North India, uses 1/2 cup of sago pearls, 4 cups of beautiful, wholesome milk, and a pleasantly aromatic and slightly subtle blend of cardamom.
The 1/2 cup of sugar adds a sweetness that is in perfect balance with the texture of the dish, while the toasted nuts (a combination of raisins and cashews), which are added at the end, provide a really delightful nuttiness. You can add a pinch of saffron to take it over the top.
This dish not only satisfies my sweet tooth but also provides a good source of calcium and energy.
Ingredients
Javvarisi (Sago or Tapioca Pearls):
An abundant source of carbohydrates, yielding energy and a chewy mouthfeel.
Milk:
Offering a base that is creamy and rich in calcium and protein.
Sugar:
Adds sweetness to the dish, counterbalancing the flavors with its sweet taste.
Raisins:
Incorporate the wholesome natural sweetness and chewy texture demanded by today’s consumers.
And ensure every bite is packed with fiber and iron.
Cardamom Powder:
Imparts a fragrant aroma and unique flavor while also containing antioxidants.
Ghee:
The creamy texture is enriched; it is a source of good fats.
Cashew Nuts:
Offer nutrients in a way that contributes to a healthy overall diet; packed with wholesome, heart-healthy fats and proteins.
Saffron Strands (Optional):
Adds delicate hue and fragrance; reputed to provide antioxidant benefits.
Ingredient Quantities
- 1/2 cup of javvarisi (sago or tapioca pearls)
- 4 cups of milk
- 1/2 cup of sugar
- 1/4 cup of raisins
- 1/4 teaspoon of cardamom powder
- 2 tablespoons of ghee
- 2 tablespoons of broken cashew nuts
- A pinch of saffron strands (optional)
Instructions
1. Wash the javvarisi (sago or tapioca pearls) in water until the water runs clear. Soak them in water for about 30 minutes. Drain and set aside.
2. Using a pan with a thick bottom, heat 4 cups of milk until boiling. Reduce the heat to low and allow the milk to simmer. Stir the milk occasionally to ensure it doesn’t stick to the bottom of the pan, and keep an eye on it, as it could boil over.
3. Add the drained and soaked sago pearls to the milk that’s simmering over low heat. Stir continuously as you cook the pearls until they go from opaque to translucent and are completely cooked.
4. After cooking the sago, add 1/2 cup of sugar to the mixture and stir it well until it’s totally dissolved.
5. Mix 1/4 teaspoon of cardamom powder with the payasam and stir it well.
6. In a small skillet, heat over medium ghee, 2 tablespoons. Add 2 tablespoons of broken cashew nuts and roast them until golden brown.
7. Add the 1/4 cup of raisins to the ghee and fry for a few seconds until they puff up.
8. Add the roasted cashew nuts and raisins along with the ghee to the tapioca pudding and mix well.
9. Soak a pinch of saffron strands in a tablespoon of warm milk for a few minutes and add them to the payasam for enhanced flavor and color. Mix well. If you are using saffron, add it to the payasam after soaking it in warm milk for a few minutes.
10. Warm or cold, serve the Javvarisi Payasam as you like it, and enjoy a dessert that’s as rich and creamy as any in the world.
Equipment Needed
1. Measuring cups
2. Large bowl
3. Sieve or colander
4. Thick-bottomed pan
5. Stirring spoon or spatula
6. Small skillet
7. Small bowl (for saffron soaking)
8. Serving bowls or dishes
FAQ
- Q:Is it permissible to use non-dairy milk for this recipe?
Q: Can I make this dairy-free? A: Yes, you can replace the milk with almond milk or coconut milk, but the texture and flavor may differ somewhat. - Q:How do I prevent the tapioca from clumping? A: To keep the tapioca pearls from clumping, be sure to rinse them first. After that, maintain a nice, even flow of stirring while you let the not-so-still milk do its thing.
- Q:Is it possible to prepare this recipe ahead of time? A: Yes, you can ready it in advance. Stow it in the cold box, and warm before serving. Add a little extra milk if it gets too thick.
- Q:Should the tapioca pearls be soaked? Soaking helps cut down on cooking time. If you soak the tapioca pearls for about 20 minutes, they will cook much more quickly and evenly.
- Q:How can the flavors be enhanced further? A: The addition of a tiny quantity of saffron—just three or four threads—soaked in warm milk and stirred into the dish can enhance the aroma and flavor.
- Q:What part does ghee play in this recipe? A: Ghee contributes a deep flavor and is employed to toast the cashews and raisins so that their taste is intensified and their texture is made crunchy.
- Q:Is it possible to lower the sugar content? A: It is; you can tweak the sugar amount to your preference or opt for a sugar substitute, just mindful that these changes might affect the overall flavor profile and slightly change the end result’s texture.
Substitutions and Variations
Substitutes for milk: Almond milk or coconut milk can be used for a version without dairy.
Sugar: Employ jaggery or honey as substitute sweeteners.
Substitute chopped dates or cranberries for raisins to achieve another flavor dimension.
Use cinnamon or nutmeg as a substitute for cardamom powder.
Cashew nuts: Replace with almonds or pistachios for a variation with different nuts.
Pro Tips
1. Prevent Sticking: To avoid the milk and sago sticking to the bottom of the pan, stir frequently and use a heavy-bottomed pan. This helps distribute heat more evenly.
2. Consistency Check: If the payasam thickens too much after cooling, you can adjust the consistency by adding a bit more warm milk to achieve your desired texture.
3. Saffron Infusion: For maximum color and aroma from the saffron, soak it longer in warm milk—up to an hour if you have the time—before adding it to the payasam.
4. Nut Variations: For added flavor, consider including a mix of nuts like almonds or pistachios along with cashews. You can lightly toast them for an extra crunch.
5. Flavor Enhancement: If you enjoy a richer cardamom flavor, consider crushing whole pods instead of using pre-ground cardamom. This releases more oils and enhances the aroma.
Javvarisi Payasam Eggless Tapioca Pudding With Raisins Recipe
My favorite Javvarisi Payasam Eggless Tapioca Pudding With Raisins Recipe
Equipment Needed:
1. Measuring cups
2. Large bowl
3. Sieve or colander
4. Thick-bottomed pan
5. Stirring spoon or spatula
6. Small skillet
7. Small bowl (for saffron soaking)
8. Serving bowls or dishes
Ingredients:
- 1/2 cup of javvarisi (sago or tapioca pearls)
- 4 cups of milk
- 1/2 cup of sugar
- 1/4 cup of raisins
- 1/4 teaspoon of cardamom powder
- 2 tablespoons of ghee
- 2 tablespoons of broken cashew nuts
- A pinch of saffron strands (optional)
Instructions:
1. Wash the javvarisi (sago or tapioca pearls) in water until the water runs clear. Soak them in water for about 30 minutes. Drain and set aside.
2. Using a pan with a thick bottom, heat 4 cups of milk until boiling. Reduce the heat to low and allow the milk to simmer. Stir the milk occasionally to ensure it doesn’t stick to the bottom of the pan, and keep an eye on it, as it could boil over.
3. Add the drained and soaked sago pearls to the milk that’s simmering over low heat. Stir continuously as you cook the pearls until they go from opaque to translucent and are completely cooked.
4. After cooking the sago, add 1/2 cup of sugar to the mixture and stir it well until it’s totally dissolved.
5. Mix 1/4 teaspoon of cardamom powder with the payasam and stir it well.
6. In a small skillet, heat over medium ghee, 2 tablespoons. Add 2 tablespoons of broken cashew nuts and roast them until golden brown.
7. Add the 1/4 cup of raisins to the ghee and fry for a few seconds until they puff up.
8. Add the roasted cashew nuts and raisins along with the ghee to the tapioca pudding and mix well.
9. Soak a pinch of saffron strands in a tablespoon of warm milk for a few minutes and add them to the payasam for enhanced flavor and color. Mix well. If you are using saffron, add it to the payasam after soaking it in warm milk for a few minutes.
10. Warm or cold, serve the Javvarisi Payasam as you like it, and enjoy a dessert that’s as rich and creamy as any in the world.