Ingredients

• Ghee - 3/4 cup
• Vermicelli (semiya) - 3/4 cup, crumbled
• Sugar - 1 cup
• Milk - 6 cups, hot
• Cardamom powder - 1 tsp
• Cashews and raisins - 1/2 cup

How to Make Quick Semiya Payasam

• Heat 1/2 a cup of ghee in a cooker and roast the vermicelli, till golden brown.
• Add sugar, milk to it and stir, till the sugar is dissolved.
• Close the cooker, bring it to full pressure and cook for a minute.
• Open the cooker and allow it to cool naturally. Add cardamom powder.
• Cook till the payasam is slightly thickened, stirring occasionally.
• In a kadai, heat remaining ghee, fry the cashews and raisins, till golden brown.
• Pour over the payasam, and stir.
• Serve hot or cold.