Tapioca Pearls Payasam


Indians usually celebrate a new beginning by distributing sweet boondi laddu, but in our family we celebrate by serving sweet boondi particularly when a new-born arrives home. Today I follow the same tradition and serve tapioca pearls payasam garnished with sweet boondhi (chickpea flour pearls) on this New Year!


Health benefits of cooked tapioca pearls:   Tapioca pearls act as energy boosters and are beneficial for people who involve themselves in strenuous physical activities or for people who recover from sickness. This is the reason that North Indians include tapioca pearls (or sago) while fasting is observed by them. These are easily digestible and can even be served to babies or old people. They are also good sources of calcium & carbohydrates. You may find the nutrition values of tapioca pearls published by USDA. Since this dessert is prepared with tapioca pearls & milk, it helps to meet the daily requirement of calcium particularly for women.


Here I post the recipe for javvarisi payasam alone as I didn’t have a patience today to take photos for sweet boondhi and I will post the recipe for boondhi (or boondhi laddu) later.

IMG_6489Time Taken (excluding soaking time) : 30 min

Yields : 900 ml


  1. Tapioca pearls (javvarisi or sago) – ½ cup (100 g)
  2. Sugar – ¾ cup (150 g)
  3. Milk – 500 ml
  4. Cardamom (yelam)  – 2 Nos.
  5. Ghee – 1 tsp
  6. Cashew nuts (mundhiri) – 10 Nos.
  7. Sweet boondi for garnishing


Cooking Method:

  • Soak tapioca pearls for 3 hours and set aside.
  • Roast cashew nuts in ghee, powder cardamom seeds using mortar & pestle and keep them aside.


  • Transfer soaked pearls into a sauce pan.
  • Pour 500 ml water and bring it to a boil in medium flame.
  • When it starts boiling cook them in low flame until tender & transparent.
  • Remove from heat.
  • Pour warm milk when the pearls are warm.
  • Add sugar and stir until dissolved.
  • Add cardamom powder & roasted cashew nuts.
  • Serve warm or cold after garnishing with sweet boondhi.


Please Note: 

  • It is recommended to keep both cooked tapioca pearls & milk at the same temperature while mixing them else it may start curdling.
  • I cooked 100 gram tapioca pearls in 500 ml water and made it tenuouos after adding 500 ml milk, so it is better to make this payasam diluted as it gets densed at room temperature.

91 Comments Add yours

  1. iScriblr says:

    Wow.. This is so yum! 🙂

    1. Megala says:

      Thank you.

  2. We eat this in Chinese cuisine too.

    1. Megala says:

      Ahh! Interesting ! Thanks so much for stopping by.

  3. Delicious recipe which can work even for fasting!

    1. Megala says:

      Yes, obviously ! Thanks so much !!

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