Semiya / Vermicelli Payasam

   

Ingredients

2 tbsp ghee 

cashews as desired

2 tbsp  raisins

1 cup semiya (seviyan or vermicelli)

3 1/2  cups whole milk

4 tbsp sugar or add as required

½ tsp cardamom powder

 

 

Preparations

 

In a heavy kadai, add the ghee. Let it melt.When the ghee melts, add cashews and raisins  on a low heat fry the cashews until they become golden and raisins are puffed up. Drain and keep them in a small bowl. 

In the same kadai add the broken semiya and fry stirring often till light brown. TO AVOID THIS STEP, USE ROASTED SEMIYA, WHICH IS EASILY AVAILABLE. When the semiya has turned golden, add  milk.  Do note that on cooling the payasam thickens. So add milk accordingly. Mix very well after adding milk to semiya.  Keep the heat to a low or medium-low and simmer until the semiya softens and are cooked well. Do stir at intervals so that the milk or semiya does not stick or get burnt at the bottom of the pan or kadai. Simmer until the vermicelli strands are softened nicely. Then add sugar according to your desired sweetness. Sprinkle the cardamom powder. Mix very well and simmer on a low to medium-low heat for 2 to 3 minutes more. The sugar should dissolve. Turn off the heat and then add the fried cashews and raisins. You can even keep a few of the fried raisins and cashews as a garnish. Serve Semiya Payasam hot or cold.  

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