Semiya / Vermicelli Payasam

Ingredients

Vermicelli – 1 cup

Milk – 500ml

Water – 100ml (optional)

Sugar – 6 table spoons

Cardamom Powder – ½ teaspoon

Ghee – 1 table spoon

Raisins – 10 nos

Cashew nuts - 8

Method

Heat ghee in a pan and fry cashews and raisins. Keep it aside. In the same pan, roast vermicelli in medium flame with constant stirring until it turns golden colour. Add milk and sugar to the roasted vermicelli and stir continuously. Boil for 15 minutes. Add water to it and cook for 10 more minutes. Put in cardamom powder. Garnish with fried cashews and raisins.

Notes – Add water only if the milk is thick.