Sago / Javvarisi /Sabudana -1/4cup
Vermicelli / Semia - 1/4cup
Sugar - 3/4 cup
Milk -1 cup
Few cashews and raisin
Bring a cup of water to a roaring boil, add the vermicelli and cook for 3 minutes. Strain it immediately, wash it cold water and keep it aside.
Take the sago in a cup of water, and cook. Stir it occasionally and add more water if required and cook for about 20 minutes. By that time, sago pearls would be cooked perfectly and they will be transparent. Drain the excess water, wash it with cold water and keep it ready.
Boil a cup of milk in a separate pan. Add the cooked vermicelli and sago to it.
Add sugar and mix it well.
Let it cook on low heat for 5-6 minutes.
I added a tablespoon of powdered nuts [cashew-almonds], its purely optional. This powder gives a nice taste to the payasam.
Finally add in (half of) the roasted cashews and raisins and cardamom powder. Reserve the rest of cashew-raisins for garnishing while serving.
Delicious sago- vermicelli payasam is ready to serve. You can have it warm or cold. Can be enjoyed with paruppu vadai as well.