Roast the vermicelli in ghee till it becomes golden. Keep it aside.
Soak sago in water for an hour then add it to 1 cup boiling water. Let it become soft. Drain the water and keep it aside.
Now in another bowl having 1 cup boiled water add the roasted vermicelli. Cook until it becomes soft.
Drain the water and keep it aside.
In a thick bottomed pan take some ghee and roast the cashews and raisins on low flame. When they become golden transfer them to a plate.
In the same pan add milk and water and bring 2-3 boils.
Add the vermicelli and sago to the boiled milk. Let it cook for 2-3 minutes.
Then add the roasted cashews and raisins. Then add cardamom powder and nutmeg powder to it and mix.
Cook for a while and add the grated jaggery. Cook for a few minutes and keep stirring occasionally.
Switch off the gas and let the payasam cool. Serve it warm or chilled. Both ways it tastes good.
