Indians usually celebrate every new beginning by distributing sweet boondi laddu, but we follow a tradition of serving sweet boondi to celebrate a new beginning in our family 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 to the people who involve themselves in strenuous physical activities or the people who recover from sickness. This is the reason that North Indians include tapioca pearls (or sago) into their partial fasting diet to regain the energy. Since tapioca pearls are easily digestible, it can be served to babies & also to 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 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) sometime later. Now the recipe for javvarisi payasam:
Time Taken (excluding soaking time) : 30 min
Yields : 900 ml
- Tapioca pearls (javvarisi or sago) – ½ cup (100 g)
- Sugar – ¾ cup (150 g)
- Milk – 500 ml
- Cardamom (yelam) – 2 Nos.
- Ghee – 1 tsp
- Cashew nuts (mundhiri) – 10 Nos.
- Sweet boondi for garnishing
- 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.
- 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 of tapioca pearls in 500 ml water and also diluted it further by adding 500 ml milk to prevent the payasam getting viscous at room temperature.