Tapioca Pearl Kheer (Javvarisi Payasam): Authentic South Indian Dessert Recipe
40 minutes
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About Tapioca Pearl Kheer (Javvarisi Payasam): Authentic South Indian Dessert Recipe
This Tapioca Pearl Kheer, or Javvarisi Payasam, is a cherished South Indian dessert, a staple at weddings and festivals. As a lifelong payasam enthusiast, I'm thrilled to share this family recipe – a delightful blend of creamy milk, tender tapioca pearls, crunchy cashews, and sweet raisins.The subtle cardamom notes perfectly complement the sweetness, creating a comforting and unforgettable taste of tradition. This recipe offers a delightful balance of textures and flavors, making it a perfect ending to any meal.Whether you're a seasoned cook or a beginner, this easy-to-follow recipe ensures a delicious and authentic result. Prepare to be transported to the heart of South Indian celebrations with every spoonful!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Tapioca Pearls
- 1/2 cup Tapioca Pearls also known as sago pearls or javvarisi
Spices
- 1/4 tsp Cardamom Powder also known as elaichi powder
- 3 pods Cardamom Pods also known as elaichi; lightly crushed
Fat
- 2 tbsp Ghee clarified butter; desi ghee preferred
Other
- 1 cup Water for cooking the tapioca pearls
Instructions
Prepare the Tapioca Pearls
- Pressure cook the tapioca pearls with 1 cup of water for 3 whistles. Let the pressure release naturally.
Boil the Milk
- Boil 1/2 liter of milk in a heavy-bottomed pan. Add 1/4 liter of water to prevent scorching.
Cook the Kheer
- Add the cooked tapioca pearls to the boiling milk. Stir gently every few minutes for approximately 10 minutes until the mixture thickens slightly.
Add Sugar and Spices
- Stir in the sugar until completely dissolved. Add the cardamom powder and crushed cardamom pods.
Toast the Nuts and Raisins
- Heat ghee in a separate pan. Add the cashews and stir until golden brown. Add raisins and cook until plump.
Combine and Serve
- Pour the toasted nuts and raisins into the kheer. Stir gently for 5 minutes. Transfer to a serving bowl and serve warm or chilled.
Storage Instructions
- This kheer can be kept at room temperature for up to 12 hours. Refrigerate for longer storage and gently reheat before serving.
Recipe Notes
Expert Tips for the Best Tapioca Pearl Kheer:
- For extra creamy kheer, use full-fat milk.
- Soaking the raisins for 15-20 minutes in warm water before adding them to the ghee will make them plumper.
- If you don't have a pressure cooker, you can cook the tapioca pearls in a saucepan on low heat for about 15-20 minutes, or until translucent.
- Feel free to experiment with other nuts and dried fruits, such as pistachios, almonds, or cranberries.
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Recipe Nutrition
Calories: 668kcalCarbohydrates: 59gProtein: 15gFat: 45gPolyunsaturated Fat: 13.5gMonounsaturated Fat: 27gFiber: 3gSugar: 39g
Madraasi Deepa
Articles: 146
3 Comments
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Such a tempting dish! Thank you.
I’m thrilled to try this recipe!
Such a great recipe! Can’t wait to try it.