Javvarisi Payasam, How To Make Javvarisi Payasam

South Indian Tamilnadu style Javvarisi Payasam. Easy and very simple recipe. Javvarisi Payasam – Sabudana Kheer – Tapioca pearl pudding recipe.

Javvarisi Payasam – Sabudana Kheer – Tapioca pearl pudding recipe. When I was young, this was the only payasam I would eat. The texture of the Javvarisi/tapioca pearls was something i loved and still do. The soft and yet firm Javvarisi pearls coated with reduced milk is truly a treat. This payasam is a must during festival times and my grandmother would eat this payasam with appalam/poppadum. the salty sweet thing was something she really liked. Here is how to do a very simple Javvarisi Payasam.

Wash the Javvarisi in running water for two to three times. Soak the washed Javvarisi in water and set aside. Let it soak for atleast one hour. The Javvarisi pearls would absorb the water and double in volume. After an hour. Drain the water. Set aside.

Boil 500 ml of milk with the soaked and drained Javvarisi for 15-20 minutes on low flame stirring once in a while so it does not scorch at the bottom. After 15 minutes, taste the Javvarisi. It should be soft yet firm. If its still hard, let it boil for another 5 minutes. The mixture would also have become thick by now. If its very thick dilute with some milk if required.

Add in half a cup of sugar and let it boil for 2-3 minutes. Add in the sugar only after the Javvarisi has fully cooked. Switch off the flame and add in powdered cardamom. I like to grind the cardamom in a mortar and a pestle. Add in a pinch of salt. Mix well to combine. Set aside.

Heat a small pan and add in the ghee. Add in the broken cashew nuts and fry on a low flame. When the nuts are slightly brown, add in the raisins and wait for the raisins to plump up. Switch off the flame and add it to the payasam. Mix well to combine.

Payasam is ready. I like to serve this payasam a little warm.

For the Payasam

• 1/2 cup Javvarisi – sabudana – tapioca pearls
• 500 ml milk
• 1/2 cup sugar
• 4 cardamom, seeds ground to a fine powder
• a pinch of salt

For the tempering

• 2 tablespoon ghee
• 10 Cashewnuts
• 15 raisins

For the Payasam

1. Wash the Javvarisi in running water for two to three times. Soak the washed Javvarisi in water and set aside. Let it soak for atleast one hour.
2. Boil 500 ml of milk with the soaked Javvarisi for 15-20 minutes on low flame stirring once in a while so it does not scorch at the bottom.
3. Add in half a cup of sugar and let it boil for 2-3 minutes.
4. Switch off the flame and add in powdered cardamom. Add in a pinch of salt. Mix well to combine. Set aside.

For the tempering

1. Heat a small pan and add in the ghee. Add in the broken cashew nuts and fry on a low flame. When the nuts are slightly brown, add in the raisins and wait for the raisins to plump up. Switch off the flame and add it to the payasam. Mix well to combine.
2. Serve warm.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 1 hour
• Cook Time: 20 mins
• Category: Dessert
• Cuisine: South Indian, Tamilnadu

For the Payasam

• 1/2 cup Javvarisi – sabudana – tapioca pearls
• 500 ml milk
• 1/2 cup sugar
• 4 cardamom, seeds ground to a fine powder
• a pinch of salt

For the tempering

• 2 tablespoon ghee
• 10 Cashewnuts
• 15 raisins

For the Payasam

1. Wash the Javvarisi in running water for two to three times. Soak the washed Javvarisi in water and set aside. Let it soak for atleast one hour.
2. Boil 500 ml of milk with the soaked Javvarisi for 15-20 minutes on low flame stirring once in a while so it does not scorch at the bottom.
3. Add in half a cup of sugar and let it boil for 2-3 minutes.
4. Switch off the flame and add in powdered cardamom. Add in a pinch of salt. Mix well to combine. Set aside.

For the tempering

1. Heat a small pan and add in the ghee. Add in the broken cashew nuts and fry on a low flame. When the nuts are slightly brown, add in the raisins and wait for the raisins to plump up. Switch off the flame and add it to the payasam. Mix well to combine.
2. Serve warm.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 1 hour
• Cook Time: 20 mins
• Category: Dessert
• Cuisine: South Indian, Tamilnadu

Find it online : https://www.kannammacooks.com/javvarisi-payasam/

Recipe for Nei Appam made during Karthigai deepam festival. Nei Appam is also called as unniyappam in Kerala. With step by step pictures.

Nei appam reminds me of so many good memories. Nei appam is made in Tamilnadu for Karthigai Deepam festival. I love Karthigai Deepam for several reasons. When we were young, the diwali crackers would be rationed between me and my brother and some would be kept in the loft safely for Karthigai Deepam. Karthigai deepam meant bursting all the stored crackers. The entire neighborhood would be lit with little mud lamps and its such a beautiful sight. My aunt would send us these Nei Appam and I used to wait for these. Here is my aunts recipe for Nei Appam. For traditional Nei appam made with soaked and ground rice, refer to this recipe. https://www.kannammacooks.com/unniyappam-recipe/

Sukku or dry ginger powder is a very important ingredient for making this Nei Appam. There is a saying in Tamil which my aunt says. சுக்குக்கு மிஞ்சிய வைத்தியமில்லை, சுப்பிரமணியனுக்கு மிஞ்சிய தெய்வமுமில்லை. It means “There is no greater medicine than dry ginger, there is no greater lord than Lord Subramanya.” Karthikai Deepam is a Hindu Tamil Festival of Lights. Karthi means Lord Subramanya (Muruga). So if you are doing Nei Appam for Karthigai Deepam, be sure to add dry ginger powder.

Here is how to do Nei Appam.

Boil Jaggery with water until the jaggery is fully dissolved and the mixture comes to a rolling boil. Switch off the flame and strain to get rid of dirt and impurities that may be in the jaggery. Almost always there is some fine sand particles present in jaggery. Keep the jaggery syrup aside.

Remove the seeds from cardamom and grind the seeds to a smooth powder using a mortar and pestle. Add it to the jaggery syrup.

Now add in the important flavoring ingredient for this recipe. Dry Ginger. Add in a teaspoon and mix well.

Take two very ripe bananas and mash it into a paste. Add it to the jaggery syrup.

Now add in the rice flour and baking soda. Mix well. The batter will be thick. Set aside. Let the batter rest for 2 hours.

After the rest, lets make Nei Appam. Heat the paniyaram pan until hot. Add a big teaspoon of oil or ghee in each of the mold. Be generous with the oil or ghee. I like to use an ice cream scoop to spoon out the batter into the paniyaram pan as its a very thick and sticky batter. Icecream scoop makes it easy and mess free. If using a spatula, use another spoon to release the batter from the spatula. Cook the nei appam on both sides until crisp and brown. Add little more oil or ghee if you think after turning the appam on one side.

Be generous with the ghee. You can use a mixture of ghee and oil if you want to cut down on the ghee.

Remove off the pan and allow it to let it cool. Nei appam is ready.

• Measurements used – 1 cup=250 ml
• 3/4 cup Jaggery
• 1/2 cup water
• 5 Cardamom pods
• 1 teaspoon dry ginger
• 2 ripe bananas
• 1 cup rice flour
• 1/2 teaspoon baking soda
• 1/2 cup ghee for frying appam

1. Boil Jaggery with water until the jaggery is fully dissolved and the mixture comes to a rolling boil. Switch off the flame and strain to get rid of dirt and impurities that may be in the jaggery. Almost always there is some fine sand particles present in jaggery. Keep the jaggery syrup aside.
2. Remove the seeds from cardamom and grind the seeds to a smooth powder using a mortar and pestle. Add it to the jaggery syrup.
3. Now add in the important flavoring ingredient for this recipe. Dry Ginger. Add in a teaspoon and mix well.
4. Take two very ripe bananas and mash it into a paste. Add it to the jaggery syrup.
5. Now add in the rice flour and baking soda. Mix well. The batter will be thick. Set aside. Let the batter rest for 2 hours.
6. After the rest, lets make Nei Appam. Heat the paniyaram pan until hot. Add a teaspoon of ghee in each of the mold. I like to use an ice cream scoop to spoon out the batter into the paniyaram pan as its a very thick and sticky batter. Icecream scoop makes it easy and mess free. If using a spatula, use another spoon to release the batter from the spatula. Cook the nei appam on both sides until crisp and brown.
7. Remove off the pan and allow it to let it cool. Nei appam is ready.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 3 hours
• Cook Time: 20 mins
• Category: Festival Dishes
• Cuisine: South Indian, Tamilnadu