Semiya Payasam

Last Friday happened to be Karadaiyan Nonbu and I had to make some sweet. Payasam is one of my stronger areas so I decided to make semiya payasam. Paysam is one of the most easiest to cook and here's the recipe.

Ingredients:

1 cup vermicelli (semiya)
1.5 - 2 cups sugar (sakkarai) (2 cups for the sweet tooth)
4 cups milk (paal)
4 tpsp ghee (nei)
1.5 tsp cardamom powder (elakkai podi)
10 cashews (mundhiri)
10 raisins (dratchai)

Directions:

1. Take a nice sauce pan and add a little ghee and roast the semiya in it turns golden brown.
2. Once the semiya turns golden brown add milk to it and let the semiya get cooked.
3. Keep stirring frequently to prevent the semiya from sticking together or to the bottom of the pan.
4. Just add the powdered cardamom to this mixture (adding cardamom to milk enhances the flavor)
5. When the semiya is almost fully cooked add the sugar and continue to stir the mixture.
6. Roast cashews in ghee separately and add it to the milk and semiya
7. Roast raisins in ghee separately and add it to the milk and semiya.

Note: As you add ghee, the color of the payasam changes, it's no longer white in color, it becomes off white. That's a clue to determine if you've added enough or too little ghee.