Pal Semiya Payasam

Who does not love payasam? As a kid I used to drink and eat payasam as lunch during festive days .I used to wait for occasions when it was made.It is a must in all south Indian Families during festivals or birthdays days.Few years ago I learnt a secret ingredient to this recipe which enhances the payasam to a great level.

Semiya Payasam

Vermicelli/semiya- 1cup
sugar- 1/2 cup or 3/4 cup
milk-5 cups
water- 1cup
raisins and cashews- few
ghee- 2tsp
cardamom- pwd- 2 pinches
unsweetened condensed /evaporated milk- 1/2 cup(optional)

Method:
Boil milk in a pan.
Heat ghee in a big kadai .Add cashews and fry them golden brown.Drain them onto a paper towel.
Now add raisins into the same kadai.Fry until they swell.Drain them into the same paper towel.
Now add the vermicelli into the same kadai and roast them for few minutes.Add water.
Let it boil.Now simmer the heat and let it cook for 10-12 minutes.
Add sugar and stir well. Cook for another few minutes.
Add boiled milk and cook for few minutes.
Stir in between.Check for sugar.
Add the condensed milk and stir it for 3 minutes.
Remove from fire.Sprinkle cardamom powder
Throw in the fried cashews, raisins. Mix well.
Serve hot or cold.