Festival sweet/Panduga vantalu-(Sugar less/Sugar free sweet)Saggubiyyam paayasam/Saabudana sweet/Sagu/Xi mǐ sweet..

This is very traditional and favorite dish in India.

In Telugu-Saggubiyyam paayasam
In Hindi-Sabudana sweet
In Spanish-Sagu sweet
In Chinese-Xi mǐ /Tapioca sweet

Now a days all are having the diabetics, so they are not eating any sweets that contain sugar.Here I am showing one good way for those who do not want to eat sugar.Sugar is not natural.This Sugar is man-made,that's why so many troubles if we eat it.So I am cutting off from my recipe.
How to made this beautiful and very yummy sweet without sugar.

Needed things/Ingredients:

1. Saggubiyyam/ Saabudana/ Sagu / Xi mǐ /Topicana  - 1 cup,
2. Water 1:4 ratio means 1 cup saabudana: 4 cup water,
3. Milk 3 or 4 cups according to the milk taste and liquid look,(I prefer 4 cups of milk, so yummy)
4. Black or White Raisins- 1 cup or 3/4 Th cup,
5. Ghee or Clarified butter- 1 Table spoon.
6. One pressure cooker and bowls.

Method:

• First take 1 cup of Saggubiyyam/saabudana in a bowl , wash it  for 3 times.Drain the water.

• In that bowl pour 4 cups of drinking water , put a lid on it.

• Take the pressure cooker,pour some water in it and put this bowl in it and let it cook for medium heat up to 6 or 7  whistles.
• Switch off the stove.
• Now take a small bowl or pan 
• Put 1 spoon ghee/clarified butter in it.put flame in a low otherwise raisins will get burn.
• Add raisins immediately, after raisins puffed in a golden brown switch off the stove.If your stove is electric take off the pan from the stove and put it aside.

• Now take 4 cups of milk just get them warm on the stove top in a bowl.Do not switch off the stove put it in a simmer.
• After steam gone from the pressure cooker take the inside bowl  saggaubiyyam was well boiled now.
• Pour all these saggubiyyam or saabudana in the milk bowl or pan with carefully with help of spoon/spatula.
• Put all puffed raisins in the milk bowl along with the Ghee or clarified butter.
• Now put the stove in medium heat and keep stirring gently to avoid lumps.
• After some time like 6 minutes the milk is going to take creamy form that time you should be careful put your flame in very low to avoid the starch of the saggubiyyam is going to be sticky in the pan .
• Keep stirring gently.
• Switch off the stove when the sagu milk is nice creamy texture.To check this stage...you need to simply lift the spoon from the bowl if the sweet is taking some time to drop down in the bowl that will be the nice creamy stage.
• Serve in the serving bowl  and enjoy the delicious dish.
• Every one from kids to adults love this traditional sweet.