Sabudana is finished from the starch extracted from the pith (center) of the sago palm stems. The marketable production of sago is in the shape of small globules or pearls. It is almost pure carbohydrate and has very small protein, minerals or vitamins. It is useful as an alternate in binding the dishes or making them thick. Javvarisi Payasam is the one of the best sweet recipe make with sago in special occasions to share the love.