Vermicelli payasam/Semiya payasam
- 1/2 cup Vermicelli/Semiya
- 1 litre Milk
- Sugar As reqd
- 1/4 tsp Cardamom powder Elakka
- Cashewnuts As reqd
- Raisins As reqd, Kismis
- Ghee for frying
Fry the vermicelli in ghee and keep it aside.
Heat milk in a vessel.
When the milk boils and begins to rise, lower the heat and add fried semiya. Stir well.
Continue heating the milk at low flame until the volume of milk reduces considerably.
Remove the vessel from the stove and add sugar and mix well.
Roast some raisins and cashews in ghee until they become golden brown and add it to the payasam.
Add cardamom powder too and mix well.
:- Serve hot or cold.