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Sago-Vermicelli Payasam recipe

Sago 1 cup

Sugar 1 cup

Water 2 cup

Milk 2 1/2 cup

Vermicelli 1/2 cup (broken into small pieces)

Ghee 3 tablespoon

3 Cardamom pods

Cashew nuts

Raisins

Soak the sago in water for an hour.

Boil it with water.

Stir constantly to prevent it from sticking to the bottom of the pan, until it becomes translucent.

Lower the heat and leave it for 15 minutes.

Stir occasionally.

Heat the ghee in a pan.

Fry the cashew nuts & cardamom pods in it.

Add vermicelli and fry until golden brown.

Add this to the Boiling sago.

Then add sugar, milk & raisins.

Stir for few minutes until the sugar dissolves.

Serve hot.

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