Semiya Payasam | சேமியா பாயாசம் | Vermicelli Kheer

 Ingredients :-
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Semiya | Vermicelli	½ cup
Milk	2 cup
Sugar	½ cup
Cashews & Raisins	handful
Cardamom powder	¼ tsp
Almonds & Pistachios	coarsely powdered
Ghee	1 tbsp
Saffron	few strands
Salt	pinch

  
Method:-
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1). Heat ghee in a pan, roast semiya until light golden brown and keep aside. In the same pan, add ghee and fry cashew till golden. Then add raisins and fry till it puffs up. Keep it aside.
2). Boil milk in a heavy bottomed pan along with saffron. When it boils briskly, add the roasted semiya. Cook on medium heat until it becomes soft. Keep stirring in between to prevent it from getting burnt.   3). Once semiya is cooked, add sugar and stir until it dissolves. Then add salt, cardamom powder, chopped powdered nuts, ghee fried cashews and raisins.  
Done !! Serve warm or chilled.  

Notes :-
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# Thick variety semiya suits best for payasams.  
# The consistency of the payasam becomes thick when it cools down. Add milk to balance the consistency. 
# You can use milk fully or cook semiya in water and later add milk. Its totally your choice.
# Condensed milk can be used instead of sugar for rich taste.

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