Saimaya Payasam

Ingredients

Vermicelli – 100 gms ( crush with hands to small bits about 1 ½ ins long)
Water – 4 cups
Sago – 4 tbspn (soaked in water)
Milk – 2 litres
Sugar – 1 ½ cups
Kesar
Cardamon pwd - ½ tspn
1-2 tbspn raisins
Ghee

Method

Boil water & add fried vermicelli. Cover ¾ with a lid & boil. When the water dries up to ½ quantity, add washed, soaked sago. When sago is cooked, add milk. Stir continuously. Add sugar. When the milk is reduced to about ½ quantity, add kesar so the payasam turns cream in colour. Add cardamon powder. Keep boiling & stirring. Fry raisons & cashew seperately in ghee & add to payasam. Add a pinch of salt. Can be served warm or cold