Apr 13, 2011

Sago - Vermicelli Payasam

We have already posted both Sago payasam and Vermicelli Payasam . I tried combining both and this was also tasting  good ..I did not add cashews + raisins ...if u wish , U can add it ...and sugar as per your taste ...

Ingredients needed :
  • Sago  - 1 cup
  • Vermicelli - 1 cup
  • Milk - 3 cups
  • Condensed Milk - 1/2 tin
  • Sugar - 1/4 cup
  • Elachi powder - little
  • Ghee - little
  • Cashews and raisins - few
Method : 

Heat a pressure pan add little ghee and roast the Sago for few secs. and then add enough water and pressure cook it well , till done. Heat a kadai , and add ghee and fry Cashews + raisins and set aside and add ghee and fry the vermicelli for few mins ..make sure u don't burnt that ...and then add enough water and allow it to boil well till done.Once the pressure is released , open the pressure pan and add thevermicelli  to the cooked sago and add condensed milk + sugar + milk and mix it well and allow it to cook for few more mins ....then switch off the flame and garnish with fried cashews , raisins and elachi powder ...


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