Semiya Payasam (Vermicelli Payasam)

Ingredients:

·         2 cup roasted Vermicelli / unroasted Vermicelli

·         2 cup Sugar

·         1 cup Milk

·         1 tbs Ghee

·         4 Cardamom

·         10 Cashewnuts

·         10 Raisins

Preparation:

·        If you are using a unroasted vermicelli, take a pan, add ½ tsp. ghee and roast the vermicelli until it turns light brown, remove the vermicelli and keep it aside.

·        Add the remaining ghee and roast the cardamom, cashewnuts, raisins and keep it aside.

·        In a pot, take the roasted vermicelli, add 2 cup of water and cook the vermicelli.

·        When the vermicelli becomes soft and tender, add the milk, sugar, cardamom, cashewnut, raisins give a stir, reduce the heat and let it stand for 5 – 10 minutes.

·        When the payasam boils well and thickens turn off the heat.

·        Yummy Semiya Payasam is ready to eat.

·        Serve it warm or chill by refrigerating it.

If we want a colourful Semiya Payasam, we can add a pinch of food colour (dissolved in little water) to the Payasam suggested by Sowmya Bharani.