SEMIYA (VERMICELLI) PAYASAM

Fine vermicelli - 1/2 cup
Sago grains - 2 tbsp.
Water - 1 cup
Milk - 1 litre
Saffron colour (optional) - few drops
Sugar - 1/2 cup
Cashewnuts - 1 tbsp. halved
Raisins - 1 tbsp.
Ghee - 2 tsp.
Cardamom powder - 1/2 tsp.
Rose or kewra essence - 1 or 2 drops

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, colour. Cook for 2-3 minutes, stir to keep from scalding.

Serve hot, or chilled as dessert.