Semiya Payasam

Ingredients

• Vermicelli (1 cup)
• Milk (4 cups)
• Sugar (3/4 cup)
• Ghee (2 tablespoons)
• Raisins (1/4 cup)
• Cashews (1/4 cup)
• Cardamom powder (1/2 teaspoon)

Instructions

1. In a pan, heat 1 tablespoon of ghee on medium heat. Add the vermicelli and roast it until it turns golden brown, stirring continuously to avoid burning.
2. In a separate pot, bring the milk to a boil over medium heat. Keep an eye on it to prevent it from spilling over.
3. Once the milk starts boiling, gently add the roasted vermicelli to the boiling milk. Allow it to cook for about 10 minutes, stirring occasionally until the vermicelli is tender.
4. Add sugar to the mixture and stir well until it is fully dissolved. Taste and adjust the sweetness if desired.
5. Stir in the cardamom powder and mix thoroughly to infuse the aromatic flavor.
6. In another small pan, heat the remaining tablespoon of ghee. Add the cashews and raisins, roasting them until golden brown. Be careful not to burn them.
7. Add the roasted cashews and raisins to the payasam and mix well. Allow it to simmer for an additional 5 minutes.
8. Serve the Semiya Payasam hot, or chill it in the refrigerator for a refreshing dessert. Garnish with extra nuts if desired.