Ingredients:
1/4 cup vermicelli add little ghee and roast till lightly golden
1 cup sugar (more or less to taste )
cup sago boil in water till cooked. ( you can rinse the sago after cooking so that your payasam will not be thick )
3 cups milk or more if the payasam is thick
1 tbs halved cashew nuts fried in ghee
1 tbs raisins fried in ghee
1 tbs ghee
tsp cardamom powder
1 or 2 drops of rose essence optional
pinch of saffron powder
a pinch of salt.
Method:
Pour the milk in a pot and let it boil.
Add the vermicelli and let it cook on a slow fire.
See that the milk does not boil over.
Add the sugar, sago and stir on low fire.
Add the fried cashew nuts, raisins, cardamom powder,
Saffron powder, essence, and salt.
Taste for sugar and remove from fire.
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