For now, this Javvarisi – Carrot Payasam won the hearts of the family, was simple enough to make, and satisfies those crazy after-meal sugar cravings (for the midnight cravings, there’s always dark chocolate :D) or even as offering / Naivedyam on a festival / occassion. I also made it without any ghee so that way weight watchers can also indulge in a bit. If you have a mild sweet tooth like us, you might also enjoy this Instant Pot Semiya Payasam (Vermicelli Kheer)
End of the day ,my not-sago-loving-at-all family ended up enjoying a mildly sweet dessert. And I did a happy dance for one more alphabet got ticked off the list 🙂
If you are joining us today for the JTTC Marathon, here’s a list of all that’s dished over the past 9 days:
Prep time : 10 mins , Cook time : 20 mins , Serves : 4
- Sago / Sabudana / Javvarisi / Sabbakki – 1/2 cup
- Carrot – 1 large (or 2 medium) – I used the Red Carrot / Gajar variety
- Condensed Milk – 1/4 cup
- Milk (low fat) – 1/2 cup
- Ghee – 2 TBSP (opt.)
- Elaichi / cardamom powder – 1/4 tsp (opt.)
- Pistachios chopped fine – 1 tsp (for garnish) – optional
- Soak Sabudana pearls in water for 20 mins, Cook with little water + milk till done.
- In a non stick pan, saute grated carrots in ghee (or even without that) on a very low flame till its cooked (I didn’t use any ghee for sauteeing)
- Add the condensed milk once carrots are cooled and mix well, and switch off the stove.
- Once the sabudana pearls are cooked, add to the carrot-condensed milk mixture
- Add cardamom if using.
- Serve warm or chilled topped with pistachios if using.