Semiya Payasam

How to Prepare

1. Heat 4 tablespoons of ghee in a large heavy-bottomed pot over medium heat.
2. Add 100 grams of cashew nuts and 50 grams of raisins. Fry until cashews turn golden and raisins puff up. Remove and set aside.
3. In the same pot, add 500 grams of semiya (vermicelli) and roast until golden brown, stirring continuously to avoid burning (about 5-7 minutes).
4. Pour in 5 liters of full-fat milk and bring it to a boil, stirring occasionally to prevent sticking.
5. Reduce the heat to low and let the semiya cook in the milk for 10-15 minutes until soft, stirring occasionally.
6. Add 1.5 kilograms of sugar and mix well until fully dissolved.
7. Add 2 teaspoons of cardamom powder and the fried cashews and raisins. Stir to combine.
8. Simmer for another 5 minutes, then turn off the heat.
9. Serve warm or chilled as per preference.