Vermicilli Payasam (Semia payasam)

You need

Vermicilli - 1/2 cup

Raisins & Cashewnuts - 1/4 cup together

Milk - 1/2 gallon

Sugar - 1 1/4 cup

Cardamom - A pinch

Saffron - A pinch

Ghee - 2 teaspoons

Method

• In a heavy bottom vessel add ghee and fry the vermicilli until golden brown.
• Add milk to the vermicilli and allow to boil until vermicilli is cooked well.
• In a separate pan add ghee, raisins and cashewnuts and sauté until cashew turn golden yellow.
• When the vermicilli is cooked add the sugar, allow to boil and remove from heat.
• Garnish with raisins, cashew, cardamom powder and saffron
• Serve hot/cold