Semiya Payasam - Vermicelli pudding

Method

1. 1

   1. Dry roast the vermicelli on low flame sauteing until it turns golden brown and it gives the wonderful toasted aroma.

2. 2

   2. In a heavy saucepan, heat milk on medium flame. Add the fried vermicelli. Simmer on a low to medium flame for 6-8 minutes, or until the vermicelli is cooked. Add the sugar, salt and simmer for five more minutes, stirring frequently to prevent sticking.

3. 3

   3. In a separate pan fry the cashew-nut and raisins in ghee until lightly browned. Add it to the boiling pudding.

4. 4

   4. Add in the cardamom powder (I use a mortar and pestle for powdering small quantities of cardamom and it works really well. )

5. 5

   5. Serve it hot or chilled. We like it hot.