Vermicelli kheer or Payasam

• Vermicelli - 1cup
• Ghee - 2tbsp
• Milk - 4cup
• Water - 2cup
• Sugar - 1 or 1/2 cup
• Sabudhana or Jawarisi or sago - 1/4 to 1/2cup
• Cardamom Powder - 1/4 tsp
• Cashew nut - 10
• Raisins - 10

1. In a kadai put the vermicelli in the ghee until golden brown colour. Keep it aside.
2. In the same kadai fry the sago till it pop up. Keep this also a side.
3. Fry the cashew and raisins. Keep aside.
4. In a vessel boil the water. To this add the sago and cook it well. Till it become transparent.
5. In another vessel boil the milk. Add the fried vermicelli and cook for 10 - 15 minutes.
6. Now add the boiled sago, sugar,raisins,cashew and cardamom powder.
7. Mix  well, boil for at least 5 minutes.
8. Now it is ready to serve.