Semiya Payasam

Method

1. 1

   Fry cashews and raisins: Heat 1 tbsp ghee in a heavy pan. Fry 15 cashews until golden. Add 1 tbsp raisins and fry until they puff up. Remove and set aside.

2. 2

   Fry vermicelli: In the same ghee, add 1 cup fine semiya (vermicelli). Roast on medium-low heat for 3-4 minutes until golden. Watch carefully — it burns very fast.

3. 3

   Boil milk: In a separate pan, bring 1 litre full-fat milk to a boil. Keep simmering and stirring to reduce slightly, about 5 minutes.

4. 4

   Add fried vermicelli to milk: Add the golden-fried vermicelli to the boiling milk. Stir immediately to prevent clumping.

5. 5

   Cook vermicelli in milk: Cook on medium heat for 8-10 minutes, stirring regularly, until the vermicelli is fully soft and the milk has thickened slightly.

6. 6

   Add sugar: Add half cup sugar (or more to taste). Stir until completely dissolved.

7. 7

   Add cardamom and saffron: Add half tsp cardamom powder and a pinch of saffron soaked in 1 tbsp warm milk. Stir gently.

8. 8

   Simmer to desired consistency: If you prefer thicker payasam, simmer for 5 more minutes. The payasam thickens as it cools, so remove from heat slightly before desired thickness.

9. 9

   Add fried cashews and raisins: Add the fried cashews and raisins back to the payasam along with 1 more tbsp ghee.

10. 10

    Serve: Serve warm or slightly cooled. Semiya payasam tastes best the same day. If refrigerated overnight, it thickens significantly — stir in warm milk to loosen.