Semiya-Javvarisi Payasam/Sago-Vermicelli Kheer

 Back home  the sago-vermicelli combo for payasam is common. But once(and only once! ;)) I tried making sago payasam, but ended up pretty badly. After that I never turned my head on sago while making payasam. I was happily settled with vermicelli payasam and paruppu payasam. Actually I almost forgot buying sago..then started buying it for the sago kichidi / javvarisi upma. Only a few days back suddenly remembered the sago-vermicelli payasam, and prepared it with extra caution. It turned out to be delicious.
Ingredients
Sago / Javvarisi /Sabudana -1/4cup
Vermicelli / Semia - 1/4cup
Sugar - 3/4 cup
Milk -1 cup
Elaichi -2
Few cashews and raisin
Ghee- 1tablespoon

Method
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.

Meanwhile fry the cashews and raisins in a tablespoon of ghee and keep it aside. Crush the cardamoms and keep it ready.
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.