Vermicelli (Semiya) Payasam

Vermicelli (Semiya) Payasam

Ingredients

1. Vermicelli (Semiya) - 2 cups
2. Milk - 4 cups
3. Sugar - 20 tbsp
4. Ghee - 4 tbsp
5. Cardamom - 4
6. Cashewnut - 20
7. Raisins - 10

Directions

1. Heat Ghee in pan. Add Cashewnuts (halved), Stir until they become light golden brown and then add Raisins. When Raisins are plumped and Cashew nuts are golden brown, remove it from fire and keep it aside.
2. Fry Vermicelli in the same pan. When golden brown remove from fire.
3. Heat milk in a pan with Sugar added. Stir occassionally.
4. When milk is boiled add fried Vermicelli.
5. Simmer until Vermicelli is cooked and payasam is thicked.
6. Remove from fire.
7. Add Cardamom Powder, fried Cashewnuts and Raisins.
8. Serve it hot or chilled. I like Chilled one.

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