Vermicelli sago payasam no sugar
Vermicelli sago payasam no sugar

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vermicelli sago payasam no sugar. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Semiya Payasam is my favorite but only next to Sago Payasam. Nowadays mittu is fond of sago payasam she calls it balls payasam šŸ™‚ Lately I am having a great liking towards payasam made with jaggery than sugar so wanted to try this combo of Javvarisi Semiya Payasam with jaggery. Sago Vermicelli Payasam is prepared during special auspicious occasions and is an authentic favorite.

Vermicelli sago payasam no sugar is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Vermicelli sago payasam no sugar is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have vermicelli sago payasam no sugar using 10 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Vermicelli sago payasam no sugar:
  1. Prepare 1/2 cup vermicelli
  2. Prepare 1/4 cup sago pearls (sabudana)
  3. Make ready 2 cups milk
  4. Make ready 1/2 cup water
  5. Prepare 10-15 cashews
  6. Take 10-15 raisins
  7. Make ready 3/4 cup jaggery
  8. Get 1 tbsp ghee
  9. Get 1/2 tsp cardamom powder
  10. Get 1/4 tsp nutmeg powder

Recipe of the day is Our Indian Desert, its vermicelli and sago kheer. If we cook it in a proper way, it's going to be a perfect and relishing sweet. Sabudana Vermicelli Kheer is made in different styles based on geo-location. Our version is pure Andhra style.

Instructions to make Vermicelli sago payasam no sugar:
  1. Roast the vermicelli in ghee till it becomes golden. Keep it aside.
  2. 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.
  3. 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.
  4. 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.
  5. In the same pan add milk and water and bring 2-3 boils.
  6. Add the vermicelli and sago to the boiled milk. Let it cook for 2-3 minutes.
  7. Then add cardamom powder and nutmeg powder to it and mix.
  8. Cook for a while and then switch off the gas.
  9. Now add the grated jaggery and don't cook.
  10. Let the payasam cool so the jaggery will dissolve in it. Stir occasionally and then serve it.

I have seen people substituting sugar with jaggery. I agree that jaggery is good for your health. Aj recently started liking payasam and he prefers cold. Though I make both these payasam, I always been fascinated to see this combination of vermicelli and sago in a payasam. I have tasted only couple of times, have not prepared at home.

So that’s going to wrap this up with this exceptional food vermicelli sago payasam no sugar recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!