Ingredients:

• 1 cup – semiya
• 2 – 3 cups – Milk
• 1.5 – 2 cups – Sugar
• 1/2 tsp – Cardamom powder
• 2 tsp – Ghee
• 10-15 – cashews

Method:

1. Heat ghee in a pan, add the cashews and roast them till they turn golden in colour. Remove and keep aside.
2. In the same pan, add the semiya and roast them lightly.
3. In a heavy-bottom vessel, cook the semiya with 1 cup of water (or sufficient water to cover it).
4. When the vermicelli is cooked, lower the flame and add the milk and sugar. Stir well.
5. Allow to cook for about 10-15 mins, until the payasam thickens up slightly.
6. Finally, add the cardamom powder and roasted cashews. Mix it gently and serve warm.

Recipe courtesy of Sify Bawarchi