Semiya Payasam

Ingredients

100 gm semiya /vermicelli,un-roasted
2 ltr whole milk
2 ltr water
150 gm sugar
2-3 tbsp ghee (may increase the level as well)
handful of cashews & raisins
1 tsp cardamom powder

Method

• Heat 2 tbsp ghee in an  deep bottomed vessel and roast the vermicelli in low flame.Roast till the vermicelli change it's color to light red.
• Meanwhile heat 1 liter water in another vessel.Once boiled,reduce the heat and drop the roasted vermicelli to this.Cook the vermicelli in medium heat and drain.Be careful not to overcook the semiya/vermicelli.
• Bring 2 liters of milk and one liter water to  thick bottomed vessel and boil.Stir the milk in between to avoid forming lumps over.
• Once boiled reduce the flame to medium and cook for 8-10 minutes till the volume reduces to 3/4.
• Now add sugar and mix well.When it start boiling again add the cooked vermicelli and mix well.
• Cook for another 8-10 minutes till the payasam comes to medium consistency.In between this process sprinkle the cardamom powder and check the taste.
• Switch off and heat 1 tbsp ghee in a small pan to roast the cashews and raisins.
• Pour this along with ghee to payasam and keep it for a while till all the flavors are well - blended.

Serve hot or cold.