Javvarisi Payasam

Ingredients:

Vermicelli/ Semiya  - 1/2 cup, broken into small bits
Sago/ Javvarisi/ sabudana  - 1/2 cup
Milk -  4 cups
Sugar - 1 cup and a few tbsp more as per the taste
Cardamom - 3 to 4 cardamom pods, finely crushed with some sugar

Ghee - 2 table spoons
Raisins - 1 to 2 table spoons
Cashew pieces - 1 to 2 table spoons

Method :

- add  1 tsp of ghee in a heavy bottomed pan, preferably deep pan and roast the sago/javvarisi/ sabudana for a few mins.. It will turn a bit shiny and translucent. Then add about 2 cup or so water and allow to cook on a low flame. The roasting will ensure that the sago pearls don't stick.

- Roast the Vermicelli /Semiya separately in another tsp of ghee until it turns golden brown and keep it ready. 

- Once the javvarisi has almost cooked through, add the roasted semia followed by all the milk. Allow this to come to a boil and simmer on a low-medium flame taking care to ensure it doesn't boil over.

This mixture has to simmer until the milk thickens and reduces a bit... During this process, the semiya will be cooked and so will the sago. 

- When its viscous enough, add the sugar & cardamom powder and stir.

This payasam actually thickens upon cooling due to the starchiness of the Sago/Javvarisi so let it be a little liquid. 

- In a separate pan, heat the 1 tbsp of ghee and roast cashews till golden and add raisins, once they plump up toss the entire mixture into the payasam.

And the yummy payasam is ready ;)