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Vermicelli Sago payasam Recipe

This payasam is mandatory sweet to be made on all festivals in Kerela. This payasam have made it healthy by adding jaggery instead of sugar. Anyone would hardly be able to make out that there is no sugar. Try this healthy dessert by replacing sugar with jaggery!

  • Prep time:
  • 1hrs 0mins
  • cook time:
  • 20minutes
  • serves:
  • 3

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Details

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Vegetarian

Level : Moderate

Cuisine : Kerala

Course : Dessert

Tags

  • #AnAajWeek4
Ingredients

Ingredients For Vermicelli Sago payasam Recipe

Methods
  • 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 kismis 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.
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