- Roasted Vermicelli (Semiya) – 1 cup
- Milk – 5 cups (1% fat milk)
- Sugar – 8 – 10 tbsps
- Ghee – 1 tbsp
- Crushed cardamom (elakka) – 4 pods
- Cashew Halves – 20
- Raisins – 20
- Sweet Condensed Milk – 1/2 cup
Heat 1 tbsp Ghee in a pan. Fry raisins until they are plump and cashews till they become light golden brown. Keep aside.
Take milk in a big saucepan and bring it to boil.
Reduce flame and add sugar, stirring continuously. Add the powdered cardamom for flavor.
Next, slowly add the roasted vermicelli into the milk, stirring continuously. Allow it come to boil on medium heat.
Simmer for 10-12 minutes till the semiya is cooked and the payasam begins to thicken.
Add condensed milk and combine everything. Add more sugar if required.
Remove from flame and garnish with fried raisins and cashews.
You can serve it either warm or cold.