Semiya (Vermicelli) Payasam

Ingredients

• 1 cup Vermicelli
• 1 litre full-fat milk
• 1/2 cup sugar (adjust to taste)
• 10-12 raisins
• 2 tablespoons ghee
• 10-12 cashew nuts
• 1/2 teaspoon green cardamom powder

Steps

1. Fry the nuts: Heat 1 tablespoon of ghee in a heavy-bottomed pan over medium flame. Add the cashews and raisins. Fry until the cashews turn golden and raisins plump up. Remove and set aside
2. Roast the semiya: Add the remaining ghee to the same pan. Add the semiya and roast on a low flame, stirring constantly. Roast for 3 to 4 minutes until it turns a uniform light golden brown.
3. Boil the milk: Pour the milk into the pan with the roasted semiya. Bring the mixture to a gentle boil.
4. Sweeten: Stir in the sugar. Cook for another 3 to 5 minutes on low heat until the sugar dissolves completely and the pudding thickens slightly.
5. Simmer and cook: Lower the heat. Simmer for 10 to 12 minutes, stirring occasionally to prevent sticking, until the vermicelli is soft and fully cooked. Flavor and garnish: Turn off the heat. Stir in the cardamom powder and the fried cashews and raisins.
6. Serve: Enjoy the payasam warm, or chill it in the refrigerator before serving.😋