Ingredients

• 1/2 cup - fine vermicelli
• 2 tbsp - sago grains
• 1 cup - water
• 1 litre milk
• few drops saffron colour (optional)
• 1/2 cup - sugar
• 1 tbsp- halved cashews
• 1 tbsp- raisins
• 2 tsp- ghee
• 1/2 tsp - cardamom powder
• 1-2 drops rose or kewra essence

How to Make Chilled Vermicelli Payasam

• Heat ghee in a heavy pan, fry cashews, drain keep aside.
• Fry raisins lightly, drain keep aside.
• Add in vermicelli, stir and roast till light golden.
• Add sago, stir. Add water, bring to a boil.
• Allow to cook till water is almost absorbed.
• Loosen gently with spatula, add milk, bring to a boil.
• Add sugar, cardamom, fried dryfruit, essence and colour.
• Cook for 2-3 mins, stir to keep from scalding.
• Serve hot or chilled as dessert.