Delicious Sabudana Vermicelli Payasam Recipe

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1 cup soaked sago 1 cup vermicelli 1 cup coconut milk 1 cup jaggery 1/2 tsp cardamom powder Few saffron strands 1/4 cup chopped mixed nuts 3 tbsp chopped fresh coconut 2 1/2 tbsp ghee

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Heat 2 tbsp ghee in a pan and roast the vermicelli till golden brown.

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Add soaked sago, jaggery, saffron strands and 1½ cup hot water. Mix well and cover and cook on medium flame for 5 minutes.

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Add the coconut milk, cardamom powder and cook for more 5 minutes on medium flame, while stirring occasionally.

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Meanwhile in a small pan heat the remaining ghee and roast the chopped coconut and mixed nuts.

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Pour it over the payasam and mix well.

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Serve the vermicelli and sago payasam hot.

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