Saggu Biyyam Semiya Payasam

Ingredients

• Moti sago – ¼ cup
• Vermicelli / semiya – ¾ cup
• Water – 1½ cups for sago
• Full-fat milk – 4 cups
• Sugar – ¾ cup, or to taste
• Ghee – 2 tsp
• Cashews – 2 tbsp
• Raisins – 1 tbsp
• Cardamom powder – ½ tsp

Method

1. Rinse the sago and cook it in 1½ cups water over low to medium-low heat until completely soft. Add a little hot water if needed.
2. Meanwhile heat 1 teaspoon ghee and roast the vermicelli over low heat until lightly golden and aromatic.
3. Bring milk to a gentle simmer in a heavy pan. Add roasted vermicelli and cook until soft, stirring often.
4. Add the cooked sago and simmer together for 5 minutes so the textures combine.
5. Add sugar only after both vermicelli and sago are fully cooked. Stir until dissolved and simmer another 3 to 4 minutes.
6. Keep the payasam slightly loose because both sago and vermicelli continue to thicken as they stand.
7. Fry cashews and raisins in the remaining ghee and add with cardamom.
8. Serve warm or chilled. If it becomes too thick after cooling, loosen with a little milk before serving.