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Sago Vermicelli Payasam
INGREDIENTS
1 cup sago
2 cup water
1/2 cup vermicelli
1 1/2 cup milk
1 cup sugar
3 tbsp ghee
3 cardamom pods
cashew nuts
raisins
2 cup water
1/2 cup vermicelli
1 1/2 cup milk
1 cup sugar
3 tbsp ghee
3 cardamom pods
cashew nuts
raisins
DIRECTIONS
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.
Put vermicelli and fry until it becomes golden brown.
Add this to the Boiling sago. Then put sugar, milk & raisins.
Stir for few minutes until the sugar gets dissolves.
Ready to serve.
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.
Put vermicelli and fry until it becomes golden brown.
Add this to the Boiling sago. Then put sugar, milk & raisins.
Stir for few minutes until the sugar gets dissolves.
Ready to serve.