Ingredients:

• 1/2 cup – fine vermicelli
• 2 tbsp – Sago grains
• 1 cup – water
• 1 litre Milk
• few drops Saffron colour (optional)
• 1/2 cup – Sugar
• 1 tbsp- halved cashews
• 1 tbsp- Raisins
• 2 tsp- Ghee
• 1/2 tsp – Cardamom powder
• 1-2 drops rose or kewra essence

Method:

1. Heat ghee in a heavy pan, fry cashews, drain keep aside.
2. Fry raisins lightly, drain keep aside.
3. Add in vermicelli, stir and roast till light golden.
4. Add sago, stir. Add water, bring to a boil.
5. Allow to cook till water is almost absorbed.
6. Loosen gently with spatula, add milk, bring to a boil.
7. Add sugar, cardamom, fried dryfruit, essence and colour.
8. Cook for 2-3 mins, stir to keep from scalding.
9. Serve hot or chilled as dessert.

Recipe courtesy of Saroj Kering