Semiya ( with Sago) Payasam / Pal Payasam / Milk Payasam

I think, this is the most commonest kheer prepared in most of the Tamil occasions. Though there are many kind of kheers, most of the Tamilians are addicted to this dish. I don't know how they found out this taste, but some people love to have this kheer mixed with broken pieces of appalam.
Here is the recipe for such a tasty Tamil pudding(?????????? can we call it like this? ...no idea!!!!!)

Ingredients:

• Vermicelli (or any other brand)Semiya-1/2 cup
• Sago(Javarisi)-1/4 cup(either one or both can be used)
• Milk-2 cups
• Water-1 cup
• Ghee-2 tablespoon
• Sugar-5 or 6 tablespoon(according to the sweetness required)
• Cahsew- 7 or8
• Cardamom(elakai)-4 or5
• Dry grapes-8 or 10

Method:

• Heat little ghee in the pan and fry the cashews to golden brown.
• Keep aside and fry the semiya in the remaining ghee.
• Fry it evenly in medium flame till it changes to golden brown.
• Fry the sago in the pan for few seconds till it becomes hot.
• Sago need not be fried till golden brown.
• Mix the water and milk and boil it seperately.
• When the milk boils, add the fried sago and then the semiya.
• Stir it in intervals of every 20 seconds till the sago and the semiya is cooked well.
• Now add the required sugar to the kheer and mix it well.
• Do not add the sugar until the sago and the semiya is cooked well.
• Some prefers the payasam to be watery.
• Allow it to boil till the required consistency is acquired.
• Garnish with the fried cashew,(can add any kind of nuts)crushed cardamom, and the dry grapes.
• Serve it hot or cold.