Sago/sabbakki – 1 cup
Vermicelli – 3/4 cup
Sugar – 1 cup adjust to your taste
Milk – 1 Ltr boiled and cooled
Cardamom – 4 no’s crushed
Ghee – 2 Tsp
Cashew nut – 2 tbs
Raisin – 1 Tsp
Chopped almond and pistachio for garnishing
Rinse and soak sago for 30 mins by adding water to immersing level. This will help you with quick cooking.
Heat a pan add ghee in it fry cashew nut in a medium flame until it turns to golden brown once done remove and set aside, then add raisins fry until it gets doubled in size remove and set aside. In the same pan fry vermicelli until light brown in a medium flame and set aside.
Add soaked sago in vessel, heat it, bring it to boil until it turns to translucent, it takes 5 to 6 min to be done, Meantime heat milk in a heavy bottomed vessel, when it begins to boil, make a low flame, add roasted vermicelli into it, stir occasionally, cook it on a medium flame.
Ensure the sago is cooked, add it gently to the milk and vermicelli, stir, continue to boil, add sugar, stir, boil it for few min in a medium flame. Boil until vermicelli becomes soft.
Add roasted nuts and freshly crushed cardamom powder, stir. Turn off the flame. Rest it for 15 min before you serve.
Sago vermicelli payasam is ready to serve. Transfer it to a serving cup.
Garnish with chopped almonds and pistachio. Serve it warm or chill it in the refrigerator and serve.