Ingredients

• 3 cups - water
• 2 cups - boiled milk
• 1 cup - crushed vermicelli
• 1 cup - sugar
• 2 tbsps - ghee
• 4 tbsps - sliced cashewnuts
• 2 tbsp - golden raisins
• 1 tbsp - all purpose flour
• 1/2 tsp - cardamom power
• 2 pinches saffron (soaked in 1 tsp. warm milk or water)

How to Make Semia Payasam

• Fry the nuts and raisins separately in ghee until the nuts turn golden brown and the raisins become puffy.
• Remove them from the pan.
• Add crushed vermicelli to the ghee and fry until golden brown.
• Bring 2 cups of water to a boil in a 2 quart saucepan.
• Add fried vermicelli and cook for 10 mins. or until the vermicelli becomes very soft.
• Add nuts, raisins and sugar. Stir.
• Mix the all-purpose flour in 2 tbsps. of water and pour it into the payasam.
• Stir well to thicken it. Remove from the heat.
• Boil the milk for 10 mins and pour it into the payasam.
• Add cardamom powder and saffron.
• Stir. Cool before serving.
• This payasam is thin enough to drink.