Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vermicelli sago payasam no sugar. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
To make semiya payasam , vermicelli is fried and then simmered in milk. Then flavored with green cardamom powder or saffron. Sago Vermicelli Payasam is a very delicious finger licking payasam that can be easily prepared at home.
Vermicelli sago payasam no sugar is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Vermicelli sago payasam no sugar is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook vermicelli sago payasam no sugar using 10 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Vermicelli sago payasam no sugar:
- Make ready 1/2 cup vermicelli
- Prepare 1/4 cup sago pearls (sabudana)
- Get 2 cups milk
- Take 1/2 cup water
- Prepare 10-15 cashews
- Take 10-15 raisins
- Prepare 3/4 cup jaggery
- Prepare 1 tbsp ghee
- Make ready 1/2 tsp cardamom powder
- Prepare 1/4 tsp nutmeg powder
Semiya Payasam is a delicious, festive pudding made of vermicelli simmered down in milk until it is luscious, sweet, silky and perfect for dessert. Give this delicious Semiya Payasam Recipe is try - it is super simple to make and makes a perfect sweet for those days when you are craving to have a. Traditional sweet made on auspicious occasions. A quick Indian sweet made using milk and sugar.
Steps to make Vermicelli sago payasam no sugar:
- Roast the vermicelli in ghee till it becomes golden. Keep it aside.
- Soak sago in water for an hour then add it to 1 cup boiling water. Let it become soft. Drain the water and keep it aside.
- Now in another bowl having 1 cup boiled water add the roasted vermicelli. Cook until it becomes soft. Drain the water and keep it aside.
- In a thick bottomed pan take some ghee and roast the cashews and raisins on low flame. When they become golden transfer them to a plate.
- In the same pan add milk and water and bring 2-3 boils.
- Add the vermicelli and sago to the boiled milk. Let it cook for 2-3 minutes.
- Then add cardamom powder and nutmeg powder to it and mix.
- Cook for a while and then switch off the gas.
- Now add the grated jaggery and don't cook.
- Let the payasam cool so the jaggery will dissolve in it. Stir occasionally and then serve it.
Vermicelli(Semiya) Payasam is one of the traditional Payasam variety which is very popular and routine in most of the South Indian Kitchen. vermicelli(Semiya) Payasam. My auntie used to make payasam with sago. It was also one of my favorite desserts. I wish she was alive to make more of them. Suddenly, one evening I had a huge sugar cravings.
So that is going to wrap this up for this exceptional food vermicelli sago payasam no sugar recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
