Vermicelli Dessert / Kheer / Payasam

A

2 tbsp ghee
1 tbsp raisins
2-3 tbsp chashew nuts
1 packet vermicelli

Fry raisins, chashewnuts &
vermicelli in ghee till golden
brown & keep aside ( fry each
one separately )

B
1/2 cup sago ( pre- soaked
for 5 minutes )
Water to cook

C
1 litter full cream milk
1 can evaporated creamer
1 can sweetened creamer

D
2 pinches of saffron ( soaked
in warm milk )
1/2 tsp cardamom powder
Pinch of salt

METHOD :

Cook the sago in water
till almost transparent,
add in the vermicelli &
cook till soft.

Add full cream milk keep,
stirring for 8-10 minutes
then add both creamer.

Stir for few more minutes.

Remove from fire, add
D mix well.

Garnish with raisins & cashew nuts.

Cover & keep till served.

Serve hot or chilled.