Vermicelli/Semiya Kheer/Payasam

Date: 9/26/2009
By Remya Krishnan

Ingredients:

• 1/2 gal milk
• 1 cup sugar
• 250g semiya/vermicelli
• cashewnuts (few)
• raisins (few)
• cardamom pods crushed (couple)
• Ghee (as required)

Method:

• Heat ghee in a frying pan and roast the cashewnuts and raisins until they turn golden brown; keep them aside.
• Break the vermicelli into small pieces and roast it in ghee until it turns golden brown.
• In a pan, boil milk along with the roasted vermicelli.
• When the milk is half boiled, add half cup sugar and the crushed cardamom pods.
• Once the vermicelli is cooked, add the remaining sugar.
• Garnish with the roasted nuts and raisins. Serve hot or cold.