Semiya-Chowari Payasam (semiya-sabudana kheer)

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Ingredients
  1. Vermicelli (Semiya )                - 1 cup
  2. Sago (chewer/sabudana)        - 1 cup
  3. Milk                                          - 1/2 litre
  4. Condensed milk                       - 1 cup
  5. Raisins & cashew nuts            - 1/2 cup
  6. Cardamom powder                  - a pinch
  7. Ghee                                        - 2 tbsp
  8. Sugar                                        - to taste
Preparation
  1. Boil water in a pan and add sago.Allow it to cook.
  2. When it is cooked,drain excess water.
  3. Roast the vermicelli with ghee.
  4. Add milk and allow the milk to thicken.
  5. when it starts thicken, add condensed milk and sago.
  6. Cook till semiya is done and the kheer gets the consistency.
  7. Switch off the stove.
  8. Roast cashew nuts and raisins.
  9. Add this nuts and cardamom powder to the kheer and mix well.

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