Vermacelli(Semiya) Payasam

INGREDIETS:

Milk – 5 cups (2%  Milk)

Vermicelli ( Semiya) – 1 cup

Sago/ sabhudana/Chauwari – 1 tbsp

Sugar – 1/2 cup (or as required)

Cashew nuts Halves – 15 nos

Raisins – 10 nos

Cardamom Powder – 1/2 tsp

Ghee ( clarified butter)  - 1  tbsp

METHOD:

• Cook the Sabudhana/chauwari in a heavy bottomed vessel by adding 3 glasses of water.
• When it done, it will appear to be transparent and soft.
• Drain it and keep aside.
• Sago/chauwari is optional.You can make Vermicelli/semiya   Payasam(Kheer) without Sago/Sabudhana/Chawari.
• Heat 1 tbsp Ghee in a heavy bottomed pan.
• Fry raisins until they are plump. Keep it aside.
• Then fry cashews halves in the same pan till they become light golden brown. Keep aside.
• In the same pan, add the vermicelli (if it is not roasted vermicelli) and roast it for 5 minutes till a nice aroma emanates in  kitchen and it turns a light brown shade.
• Keep stirring it to prevent it from getting burnt.

• Now add 2 cups of milk to the pan and bring it to boil.
• Add cardamom powder for flavor to this and mix well.
• Add sugar to this and mix well.
• Now add remaining milk and stirring continuously. Allow it to boil on low - medium heat.
• Cook till Vermacelli/Semiya becomes soft. Simmer for 10-12 minutes till the semiya is cooked and the payasam begins to thicken.
• Now add cooked Sago/Sabudhana/Chawari to the Semiya Payasam.
• Remove Semiya/Vermacelli Payasam from flame and garnish with fried raisins and cashews.

• You can serve it either warm or cold. I love refrigerated Semiya Payasam.

Notes:

I used 2% Fat Milk for making Paysam. If you are using Whole Milk, you can take 4 cups milk and 1 cup water.

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