Ingredients

• Ghee - 1/2 cup
• Vermicelli - 1/2 cup, crumbled
• Sugar - 1/2 cup
• Milk - 3 cups
• Cardamom powder - 1/2 tsp
• Cashews and raisins - 1/4 cup

How to Make Simple Semiya Payasam

• Heat ghee in a heavy bottomed pan and roast the vermicelli till golden brown.
• Add sugar and milk to it. Stir till the sugar is dissolved.
• Close the pan with a lid and cook until the vermicelli is fully cooked.
• Switch off the stove and allow pan to cool naturally. Add cardamom powder.
• Cook till the payasam is slightly thickened, stirring occasionally.
• In a kadai, heat remaining ghee. Add the cashews and raisins.
• Stir till golden brown. Pour over the payasam and stir.
• Serve hot or cold.