This sweet dish is made on many occasions with different combinations. I made with Vermicelli ( Semiya) and Sagu today. The same dish can be made with only Vermicelli or Sagu or Bengal gram

can also be added. Sugar can be replaced with Jaggery to make it more healthy. Kids will also like this. You can definitely try this !!!

SEMYA/VERMICELLI/SABUDHANA SWEET

INGREDIENTS

SAGU SMALL/SABUDHANA	½ CUP
SEMIYA/VERMICELLI	1 ½ CUP
MILK	AS REQUIRED
CARDAMOM POWDER	1 TEA SPOON
SUGAR	½ – ¾ CUP, ADJUST
GHEE	1-2 TBSP
CASHEWS	HANDFUL
RAISINS	HANDFUL
ALMONDS	5-6

PROCESS

1. Wash the Sagu and soak it for ½ hr.

2. Keep a vessel on low flame, add 2 -3 cups of water along with the soaked sabudhana.

3. Keep stirring once in a while until the sabudhana turns tranparent which means it is cooked. Add water if required.

4. Meanwhile roast the vermicelli in a seperate pan. Also roast the dry fruits in ghee and keep them aside.

5. Once the sabudhana is cooked, add the roasted vermicelli and mix it.

6. Vermicelli will not take more time to cook. Stir once in a while for 5 – 10 min.

7. Add Sufficient amount of sugar and cardamom powder,

8. Add required amount of milk. I like it with less milk so I add less milk. You can add as per your taste.

9. Drop in the roasted dry fruits, mix it well and transfer the contents to serving bowls. Enjoy !!!

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