Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, vermicelli sago payasam no sugar. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
To make semiya payasam , vermicelli is fried and then simmered in milk. Then flavored with green cardamom powder or saffron. Drain water, rinse sago well and cook in water(till immersing level).
Vermicelli sago payasam no sugar is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Vermicelli sago payasam no sugar is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. 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:
- Get 1/2 cup vermicelli
- Prepare 1/4 cup sago pearls (sabudana)
- Make ready 2 cups milk
- Take 1/2 cup water
- Get 10-15 cashews
- Get 10-15 raisins
- Get 3/4 cup jaggery
- Take 1 tbsp ghee
- Make ready 1/2 tsp cardamom powder
- Take 1/4 tsp nutmeg powder
You can add any nuts of. Easy Vermicelli Payasam Recipe: Step by Step Vermicelli Payasam Recipe, Tips to make Vermicelli Payasam is an authentic South Indian recipe. This classic dessert recipe is made using milk In fact, if you want to make it even more healthy, then replace sugar with sugar-free or stevia. Add the vermicelli + nuts mixture, remaining milk, cardamom powder to the cooked sago mixture & mix.
Instructions 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.
Boil this mixture on a medium heat until the vermicelli is This kheer thickens as it gets cools. Semiya Payasam / vermicelli pudding is luscious and creamy and has a textural bite from the vermicelli. Its flavored with cardamom and ghee. The main thing about Semiya Payasam is to roast the vermicelli till golden brown. Indian vermicelli is way thinner than its American equal.
So that is going to wrap it up for this special food vermicelli sago payasam no sugar recipe. Thank you very much for your time. 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 on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
