Vermicelli-Sago Payasam/Vermicelli-Sago Kheer

Sago n Vermicelli is one of my favorite combo in payasam. I usually make sago paysam similar to that of paal payasam. To this payasam i used to add fine cashew nut powder which gives nice n rich taste to the payasam. But it is completely optional. I love Payasm with vadai/vada, both Medhu Vada n Dal Vada. But today i made Medhu vada n i love this combo too :) This Payasam is one of the easy n simple nevedhiyam. The recipe as follows...

Ingredients

1. Vermicelli    1/2cup
2. Sago/Sabudana    1/4 cup
3. Milk    4 cups
4. Sugar   1 cup ( or more )
5. Cashew nut   15no.s or more
6. Raisins    8 no.s or more
7. Cardamom powder  1tsp
8. Ghee  1-2 tsp

Method

• Wash and soak the sago in water for at least 30 -40 minutes.
• Take some 5-7 no. cashew nut and powder it coarsely and keep aside.(optional).
• Heat a tsp ghee and roast the vermiceli to light golden color and keep aside.
• Take a heavy bottom vessel ,pour milk and allow to boil.
• When it starts boiling add soaked and drained sago and stir it gently.
• Turn the heat to medium and keep stirring the sago till it get transparent and cooked.
• Then add the roasted vermicelli and cook for 3-4 minutes(do not cook vermiceli for longtime,it make the payasam very thick and clogged)
• Once the vermicelli get 80%cooked add sugar and keep stirring till it dissolves completely.
• Now add the cardamom powder and cashew nut powder and stir well.
• Cook for another 2 minutes ..if u feel the payasam is  little thick  then add some more milk to the payasam and stir well.
• Heat ghee in a pan and fry the cashewnuts and raisins and add to the payasam and mix well.
• Done..the vermicelli-sago payasam is ready now.
• It can be serve warm or chilled.

Note:
Adjust the consistency with adding more or less milk.
You can also roast the sago like vermicelli and cook directly without soaking.My Mom use to do like that.