|Semiya | Vermicelli||½ cup|
|Cashews & Raisins||handful|
|Cardamom powder||¼ tsp|
|Almonds & Pistachios||coarsely powdered|
1). Heat ghee in a pan, roast semiya until light golden brown and keep aside. In the same pan, add ghee and fry cashew till golden. Then add raisins and fry till it puffs up. Keep it aside.
# Thick variety semiya suits best for payasams.
# The consistency of the payasam becomes thick when it cools down. Add milk to balance the consistency.
# You can use milk fully or cook semiya in water and later add milk. Its totally your choice.
# Condensed milk can be used instead of sugar for rich taste.
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