Semiya Payasam

What you’ll need

1. Vermicelli – 1 cup
2. Milk – 5 cup (1 liter)
3. Sugar – 1 cup
4. Green Cardamom – 5
5. Cashew nuts – 10
6. Raisins – 15
7. Ghee/Clarified Butter – 2 tsp

Method

1. Dry roast the vermicelli in a Kadai till it starts browning slightly.
2. Add about 2 cups of water to this vermicelli and let it boil until almost done.
3. Remove from heat. Strain immediately through a colander and pour some cold water over it. Set aside.
4. In a heavy bottomed vessel, boil the milk and let it simmer on low flame for about 5 to 7 minutes. Stir once in a while to avoid burning.
5. Add the vermicelli and boil for another 5 minutes on medium flame.
6. Add sugar, stir well and simmer for about 7 to 8 minutes.
7. Remove from heat.
8. Heat a small frying pan with ghee and fry the cashewnuts and raisins. Add it to the prepared Payasam.
9. Crush the green cardamom coarsely and add it to the Payasam.