Vermicelli Kheer: Kesar & Badam

I am not big on sweets, especially Kheer. 

But it's the quickest sweet dish for festivals. More of a cop-out!

I added some Saffron and Almond powder to make this slightly more flavorful.

Ingredients:

Vermicelli - 1/2 Cup
Sago - 1/4 cup
Milk - 3 to 4 Cups
Sugar - 1/3 Cup
Ghee - 1 Tbsp
Cardamom powder - 1 pinch
Raisins - 1 tbsp
Cashews - 1 tbsp
Almond Powder - 2 tbsp
Saffron - a tiny pinch

Soak the sago pearls for 3 to 4 hours.
In a pan, add the ghee and roast the cashews and raisins. Remove them and add the vermicelli and roast until slightly fragrant. Add the sago and milk and boil till soft.
Add the sugar, almond powder and the saffron. Boil until thick and remove.
Add the Cashews and raisins and serve warm or cold.