Semiya Payasam/Vermicelli Kheer

Ingredients:
Vermicelli/Semiya – 1 cup

Milk – 6 cups(I’ve use 2% fat milk here.You can use whole milk your choice.)

Sugar – 1 cup

Cashewnuts - 6 nos

Raisins – 10 nos

Cardamom pods – 3 nos ( crushed )

Ghee – 1 tbsp (for roasting,semiya, cashews & raisins)
Method :

• Heat 1 tbsp ghee in a pan and fry cashews & raisins and keep it aside.
• Heat ghee in a pan and roast the vermicelli till it gets a light brown color and keep it aside.
• Boil milk in a big vessel,and when it is fully boiled,slowly add the roasted vermicelli into it,stirring continuosly to prevent them from sticking.
• Let it come to a slow boil in medium heat.
• When the vermicelli is cooked,add the sugar and mix well.
• Now simmer it for 10 - 15 minutes or until it begins to thicken.
• Add crushed cardamom,mix well and switch off the stove.
• Add cashews and raisins to the payasam. Now Payasam is ready.
  Serve warm or chilled.