SAGO AND VERMICELLI KHEER

Ingredients :
Sago : 1/2 cup
Vermicelli : 1/2 cup

Milk : 1 litre ( 5 cups)
Cashew nuts - 25 grams
Raisins - 25 grams
Ghee - 3 table spoons
Sugar - 3/4 cup
Cardamom powder - 1/4 tea spoon
Ground to Paste :
Coconut : 1/2 cup
Poppy Seeds : 1 table spoon
Cashew nuts : 25 grams
Method:
1. Heat 1 table spoon of ghee. fry the cashew, raisins, vermicelli and sago lightly.
2. Pressure cook sago with 1 1/2 cup water

3. Boil 1 cup of milk . Add the vermicelli . Cook till done in low flame and add sago.
4. Add sugar, cadamom powder, ground paste and one cup of milk. cook for five minutes.
5. Add the cashew nuts and raisins.
6. While serving add the remaining milk. Serve hot or cold.