Semiya Payasam

Makes: 3 to 4 servings Ingredients 1-1/2 litres of milk 1/2 cup of semiya/ vermicelli 1/2 cup sugar 3 tablespoons of halved cashewnuts 3 tablespoons of raisins a few strands of saffron 1/4 teaspoon of cardamom powder 1 + 1 teaspoon of ghee Method In a teaspoon of ghee in a small pan on low heat; add in the cashewnuts and roast until crisp and golden. Add in the raisins, stir for a few seconds and keep aside. In a heavy bottmed sauce pan; add a teaspoon of ghee roast the vermicelli on low heat until you get a roasted aroma. Add in the milk, turn the heat to high and bring the mixture to a boil. Once the milk is boiling with the semiya, turn the heat to low and simmer until the semiya is cooked. Add in the sugar, cardamom powder and saffron and stir until the sugar dissolves compeltely and simmer for another 5 minutes till the flavors get rich into the payasam and until it looks thick and creamy. Turn off the heat and finally garnish with the roasted cashewnuts. Serve the payasam hot or cold.