Sweet Semiya

How to Prepare

1. Heat 4 tablespoons of ghee in a large non-stick pan over medium heat.
2. Add 40 cashew nuts and fry until golden brown, then remove and set aside.
3. In the same pan, add 400g of semiya (vermicelli) and roast until light golden brown, stirring continuously to avoid burning (about 5 minutes).
4. In a separate pot, bring 2 liters of milk to a boil, then reduce to a simmer.
5. Add the roasted semiya to the simmering milk and cook for 8-10 minutes, stirring occasionally until the semiya is soft and the milk thickens.
6. Add 800g of sugar and 2 teaspoons of cardamom powder, stirring well to combine.
7. Cook for another 5 minutes until the mixture reaches a creamy consistency.
8. Add the fried cashew nuts and 40 raisins, mix well, and turn off the heat.
9. Serve hot or chilled as per preference.