Tapioca Pudding (Jevvarisi Payasam) | Foodomania

Get the latest posts & more

>>>>>> DELIVERED TO YOUR INBOX


Tapioca Pudding (Jevvarisi Payasam)

Jul 17, 2012     one comment.

This pudding is what I like to call, the ‘King of Desserts’. Featuring in every “Feast” my mum prepares on festivals, this is as easy to make as it is to consume! 😉 It can be eaten at any temperature so you dont have to wait until it chills in the fridge. But it tastes best when warm. There are of course many ways of making the same pudding. This once is my mum’s version which I find to be the easiest!

Print

Tapioca Pudding (Jevvarisi Payasam)


  • Author: RK
  • Cook Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 cups 1x

Description

Gluten free Pearl Sago boiled with milk to yield this luscious pudding


Scale

Ingredients

  • 1/4 cup – Pearl Sago (Sabudana)
  • 1.5 cups Milk
  • 1/3 cup Sugar
  • 1 tbsp Clarified Butter (Ghee)
  • 68 Cashews, broken
  • 1 tsp Cardamom (Elaichi) Powder
  • 1/2 tsp Kesar (Saffron) OR (edible Orange Color) (optional. you can skip it & have the pudding in white color)

Instructions

  1. Soak the sago pearls in water for about half hour. This makes it easier for them to cook fast while boiling.
       


Notes

You can avoid saffron / orange color to get a plain white pudding





One Comment on “Tapioca Pudding (Jevvarisi Payasam)

  1. Hello! I would love to make this recipe but it seems most of the instructions are missing. Could you pls repost? Thanks very much!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.