Vermicelli sago payasam no sugar
Vermicelli sago payasam no sugar

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, vermicelli sago payasam no sugar. One of my favorites food recipes. This time, I will make it a bit tasty. 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. Easy Vermicelli Payasam Recipe: Step by Step Vermicelli Payasam Recipe, Tips to make Vermicelli Payasam is an authentic South Indian recipe.

Vermicelli sago payasam no sugar is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Vermicelli sago payasam no sugar is something that I have loved my whole life.

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

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

Boil this mixture on a medium heat until the vermicelli is This kheer thickens as it gets cools. Once both Sago and vermicelli are fully cooked add sugar and the condensed milk. If you are not using condensed milk then add extra sugar (somewhere from That' it our Semiya payasam is ready to be enjoyed hot or cold. In my hometown Nagercoil this payasam is mandatory in all weddings and.

Steps 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.

Both javvarisi payasam and semiya payasam is often made at home as Vj and Aj loves payasam. 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. Semiya Payasam / vermicelli pudding is luscious and creamy and has a textural bite from the vermicelli. Its flavored with cardamom and ghee.

So that is going to wrap it up for this exceptional food vermicelli sago payasam no sugar recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!