INGREDIENTS

• 1 cup vermicelli or seviyan or semiya
• 3 cup milk
• 1/4 cup sugar (or add as required)
• 10-12 cashews
• 2 tablespoon ghee
• 1/2 teaspoon cardamon powder ( 4 cardamons crushed)
• Raisins optional

PREPARATION

1. In a thick pan heat 2 tablespoons of ghee or clarified butter. Fry cashews in it until golden. Remove cashews and add raisins if using. Fry until raisins are swollen.
2. In the same pan roast semiya or vermicelli on low flame until golden.
3. Add milk and mix well. Cook on medium flame until semiya or vermicelli is soft.
4. Add sugar and cardamon powder. Mix well and cook for another 2-3 minutes. Off the flame.
5. Add cashews and raisins. Serve hot or chilled.

NOTES

• Adjust the sugar according to your liking.
• Use less milk for thick payasam or pudding and more for thin.
• Do not over roast vermicelli.
• Use full fat milk.