A very common desert in our house is Semiya Payasam. This is a must for every festival. Sometimes I even prepare it as a breakfast. Its very filling and healthy too.
1/2 cup Vermicelli
2 tbsps Ghee
2 cups Milk
1/2 cup Water
1/2 cup sugar
2 tbsps Cashew nuts
15-20 golden raisins
Heat a pan with 1 tbsp of ghee. Fry cashew nuts and then raisins separately. Remove them and add the remaining ghee to the pan. Add vermicelli and stir slowly till they turn to a golden color. Remove them to another plate and let them cool down a bit.
Bring the water to boil in a deep heavy bottomed pan and add milk. Bring the mixture to boil again. Now add vermicelli, and keep stirring. Cook vermicelli till it turns soft. Now add sugar and cardamom and cook in low heat for 3-5 mins or until the sugar dissolves. Remove from heat. Garnish with raisins and cashew nuts. This can be served hot or cold. To serve it cold, let the mixture cool down to room temperature. Refridgerate it. The vermicilli will absorb all the milk and will turn hard.
Notes and Tips
The sugar can be added according to your taste.
Just add hot milk to the refrigerated payasam and serve it with milk .