Sago Vermicelli Payasam/Kheer

Final day of "Blogging Marathon #17".For the Third day of BM am sharing , very  delicious  tasty Payasam.Recipe adapted from “SpicyTreats”.First time I have tried Payasam with Sago & Vermicelli .We liked it.Thanks sangeetha for the great recipe :) 

Hooray!! Do you guys remember a week ago I have posted “Tofu TomatoPulao” for  Lavanya’s Giveaway Event right?! Randomly I have selected for the giveaway ..Getting Pearl Earring set  soon :)  Thanks again Lavanya !! Now to the recipe,

Inredients:

1. Vermicelli-1/2 cup
2. Sago/Sabudana-1/2 cup
3. Milk -3 and half cups
4. Ghee-2 teaspoon
5. Sugar-1 cup
6. Condense milk-1/4 cup (Optional)
7. Cardamom Powder- 1teaspoon
8. Saara Parupu/Charoli -1 tablespoon

Method:

1.  Soak Sago in water for 30-45 mins.Then drain the water completely and keep aside. 
2. Heat pan with teaspoon of ghee,add saraparu roast it on medium flame.Take it out in plate ,keep aside.
3. Next add Vermicelli , roast in ghee till gets golden color.Transfer ,keep aside.
4. Pour 3 cups of milk ,bring to boil.Once its boiling add Sago and cook till it gets soft and changes transparent.
5. Now add Vemicelli , cook it in milk in flame.Close the lid and cook if needed.
6. Once it get’s soft,add sugar ,cardamom powder and half cup of saved milk for consistency, Mix it up.
7. Add condense milk, mix  gently .
8. Finally add sautéed nuts and serve chilled.

Note:

• After refrigerating  it may get very thick consistency, so while serving add some more chilled /Warm milk.Mix with it and serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17