Javvarisi / Sago / Sabudana Halwa

Javvarisi / Sago / Sabudana :

Javvarisi / Sago / Sabudana is a starch which is believed to be derived from the pith ( the spongy cellular white tissue in the stems of the plants) of the palm stem as per wiki. In India, it is used in soups, payasam and for making halwa. Since the javvarisi is rich in carbohydrates, it helps in providing energy. It also helps in providing a cooling effect which avoids your body to recover from excess heat.



Javvarisi / Sago / Sabudana Halwa :

*Ingredients :

( Servings for three )

Javvarisi / sago / sabudana -   1 cup

Ghee  -   6 tsp

Sugar -   1 & 1/2 cup

Kesari powder  -   A pinch

*For garnish :

Ghee  -  1 tsp

Cashew nuts and raisins   -  As per your taste


Method :

Wash the Javvarisi in water once. Then add 1 & 1/2 cups of water to 1 cup of Javvarisi and pressure cook it upto three whistles. Then heat 6 tsps of ghee in a pan and add the steamed Javvarsi to it . Stir it for a while. Then add 1 & 1/2 cups of sugar to it and add a pinch of kesari powder for color. Now you have to stir it continuously so that it doesn't stick to the vessel until it transforms to a halwa consistency.

Then for garnishing, fry the cashewnuts and raisins in 1 tsp of ghee and add it to the Halwa. Serve hot.


This is my Grandma's recipe done by my mother :)
Try this and share your feedback's / results :)