1/2 cup Vermicelli
1/2 cup Sabudana - Sagubiyyam
2 cups Sugar
1/4 th Gallon Milk
1/2 tsp Elachi Powder
Few Saffron flakes
Few Raisins, Cashews and Almonds
Take 2 tsp of ghee in a skillet and fry almonds, cashews and raisins in that order. Remove and place them in a bowl leaving the remaining ghee in the skillet.
Now fry sagubiyyam till they expand and become bigger. Empty into a vessel. Then fry vermicelli till they turn into golden yellow. Remove into the same vessel.
Mix well, add enough water 1 : 1 to the mixture and cook in a pressure cooker or on a stove top till sagubiyyam and vermicelli are soft and cooked.
Empty the cooked items into a low bottom sauce pan add 1/2 cup water and cook on medium flame, then add milk and keep stirring frequently till the milk boils. Add sugar(suite taste), elaci powder, saffron flakes and 2 tsp of ghee and let cook for 4 - 5 minutes and remove from flame.
Garnish with raisins and nuts. Payasam may thicken when it cools, add more milk and heat before serving. Serve warm.