Ingredients

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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

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Method :

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

Making time: 20 minutes
Makes: 3 servings
Shelflife: 1 day