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Also known as javvari. These small pearl, white balls are extracted from the pith of the sago palm. When cooked they turn from their opaque white color to translucent, and become soft and spongy. It is most commonly used in fasting dishes such as sabudana khichdi, when devout Hindus neglect from eating meats and poultry. In South India they are used to make small pappadam wafers called sabudhana poha.
Country of Origin:
Product of India
2 LB (908 Grams)
Keep in cool and dry place
This product was processed on machinery that also processes wheat, peanuts and tree nuts.
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