Vermicelli Payasam

Ingredients

Vermicelli/Semia – 200 gm

Milk – 6 cups (1 litre)

Sugar – 2 cup (as per requirement)

Cashewnuts and raisins – 2 0 nos. each

Cardamom powder – 1 tsp

Water – ½ litre

Method

Heat a little ghee in a pan and fry the vermicelli till golden. Keep it aside. Boil milk in water and add in the fried vermicelli. When the vermicelli gets cooked, add in sugar. Mix well. When the milk reduces and vermicelli gets completely cooked add in the cardamom powder. Roast cashew nuts and raisins in the remaining ghee in a separate pan. Add them into the cooked payasam and serve hot or cold to your liking.