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Sago Kheer (sabudana / Javarisi payasam)

Hurray! Yes today is my blog's 1st year anniversary. I wanted to pursue my passion after few years of break from it. Photography is one of my favourite hobby. As I wanted to start back on it I wanted to specialize in specific area. I have zeroed in food photography. This is small background on how this blog was born. This platform gave me opportunities to get know lot of wonderful new friends.
My kids are very happy about and willing to help mommy. My kids say after starting the blog they get more variety and I don't repeat most of the dishes (They do complain that even though they love certain food they tried they don't get to eat more often. Because every time I want to do something new)
Thanks for every one of you. You are my strength you are the one who push me to out in every single post. Thanks for being part of my journey

Kheer is something I do quite often. I find it is easy to make any dish with less time in the kitchen. Any dish which requires less time is good right?. Normally I do Semiya or vermicelli kheer or payasam. I had some javarisi in the fridge. I wanted try out kheer. This is my first time my friend warned me that if you cook for long time it will become porridge. It came out pretty good and to my surprise everyone liked it


Sago / Javarisi / Sabudana - 1/2 cup
Milk - 3 Cups (I have used slim milk)
Sugar - 2-5 tablespoons (adjust to your sweetness.)
Ghee - 1 teaspoon
Cardamom powder - 1/4 teaspoon
Mixed Nuts (chopped roughly) - 2 tablespoons
Saffron strands - 1/4 teaspoon


Wash and soak Sago for 30 mins. Drain the water.
Soak the saffron strands in hot water. Keep it aside
Heat the kada. Add ghee and when it is hot add mixed nuts and fry till they are brown in color 
Boil the milk till reduce to 3/4
Boil water. When it is boiling add soaked Sago and in medium flame cook it till it is 1/2 cooked. If you want to remove the starch (which gives sticky texture to the payasam / kheer) wash it in cold water before adding milk ( I didn't do this step). Add boiled milk and let it Sago cooked
Add sugar and boil till sugar dissolves. Add cardamom powder, Chopped nuts mix well. Add soaked saffron and mix well. 
This can be served hot or cold. I like it cold.

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  1. Congrats Veena ...great way to celebrate ....payasam looks delish

  2. Our traditional dessert for the special occasion!!! Congrats Veena!!! keep rocking!!

  3. Congrats on your blog anniversary, Veena.. It is nice to know about your passion of photography which lead to this blog, for me it is the vice versa, am learning photography for the blog.. Anyways, love all your pictures.. :)
    Delicious payasam to celebrate the occasion..

  4. congrats dear.. nice treat :)

  5. Congrats Veena!!! All the best :)

  6. Delicious payasam!!! Congrats on ur blog anniversary :-)

  7. Congrats Veena......keep rocking!!!!


  8. Happy Blogoversary! the kheer looks so pretty!

  9. Congratulation on your anniversary. Delicious kheer

  10. Congratulations Veena.....awesome payasam....missing mom's payasam...

  11. congrats and a lovely payasam to celebrate.

  12. Congrates and what a dish to celebrate.

  13. Congrats Veena,delicious payasam B/W Reply for Maa vilakku post- Yes u can grind the rice in mixie....

    thx u!!

  14. Wow lovely lip smacking payasam.

  15. delicious sago pudding happy blog anniversary

  16. Congrats on your 1st blogirversary and perfect dessert for celebration!

  17. Congrats Veena!! Sago kheer is one of my fav Indian dessert, loved ur version...neat presentation!
    Keep Rocking!!


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