Semiya Saggubiyyam Paayasam (Vermicelli Sago Kheer)

Ingredients:

Semiya (Vermicelli) - 1/2 cup

Saggubiyyam (Sago) - 1/2 cup

Milk - 700 ml

Sugar - 1/2 cup

Cashews - 15

Raisins - 15

Cardamom - 3

Ghee - 2 tbsp

Procedure:

1. Take a frying pan, add ghee and heat it.
2. Now roast cashews and raisins one by one until they turn golden brown.
3. In the same pan, add semiya and roast it for 2 min.
4. Take a large vessel, add milk and heat it.
5. When milk is boiling, add sago and cook it for 5-10 min.
6. Then add roasted semiya in to milk and boil it until they turn soft.
7. Add sugar and stir well.
8. Finally add crushed cardamom, cashews, raisins and mix well. Serve it hot.....

TIP: Here I used 1/2 cup of sugar, you may add little more based on you requirement of sweetness. Similarly, the sago used by me is of small size (will be cooked easily). If you are using large size sago, you may boil it separately and add it to milk in-order to save time.