250 gm Sago (Chowari/Sabudana)250 gm Vermicelli (Semiya)500 gm Sugar2 ltr Milk200 ml Condensed milkCardamom (powder - 1 tsp, Elakka)150 gm Cashew100 gm Ghee Fry the vermicelli in ghee until brown.Heat milk in a vessel.Add fried vermicelli and sago and cook until sago granules become transparent. Add sugar and stir well.Add cardamom powder, cashew ( fried brown in ghee) and allow to simmer for some more time.Remove the vessel from the stove.Add the condensed milk and mix well. Andhra