SAGO VERMICELLI PAYASAM/KHEER

I posted Sago vermicelli payasam to celebrate my first award moment… Have it my dear friends…

INGREDIENTS 

Sago (Javvarisi or sabhudana) - 1 cup

Roasted vermicelli - 1 cup

Coconut milk with cardamom - 1 cup

Sugar - 1 cup

Salt - a pinch

Ghee - 2 tsp

Raisins - few

Water - 2 cup

METHOD 

• Heat one teaspoon of ghee in a pan and add sago and roast it and soak it in water for an hour and drain.

• Boil 2 cups of water with a pinch of salt (to enhance the sweetness), when it starts boil add Sago and wait till cooks well.

• Now add vermicelli and stir well and cook it for 2 minutes and switch off the flame.

• Now add the sugar and mix well and cover with lid.

• Heat a ghee in a pan and fried the raisins and pour into the payasam mixture.

• Wait for sometime to cool down and add the coconut milk. (If we pour milk when its hot it will curdle.

• Serve it hot or cold...

HAVE THIS SWEET SAGO VERMICELLI PAYASAM!!

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