Ingredients:
Vermicelli/semiya - 200gm
Milk - 2 ltrs
Condensed milk - 1 tin
Sugar - 5tbsp
Cashew nuts & raisins - ½ cup each
Cardamom - 2 big, crushed
Ghee/clarified butter - 2½ tbsp
Method:
Heat 2 tbsp ghee in a pan and roast the semiya till golden brown.
Add milk to it and cook on low flame till semiya is fully done. Keep stirring in between.
Add thick milk and sugar and stir, till it is well combined with milk. Add crushed cardamom and remove from fire.
Heat ½ tbsp ghee in a pan and fry the cashew nuts, when it turns golden brown, add raisins. Add the fried cashews and raisins to payasam.
Serve hot or chilled.
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