SEMIYA/ VERMICELLI PAYASAM

Semiya/ Vermicelli- 1/2 cup 

Sago - 1/2 cup

Sugar- 1/2 cup levelled extra as needed

Milk -1/2 lit

Ghee- 2 tsp 

Cashew nuts- 6 

Raisins- 12 

Elachi -1 

Vanilla essence - few drops 

Salt a pinch 

Water -2 cups 

Method:

Heat a pan, add ghee and fry cashews into golden yellow in colour. Fry raisin in ghee until it fluffs up. Keep aside.

 In the same pan, roast vermicelli in Medium-low flame with constant stirring.

The vermicelli should turn golden here and there. Set aside. 

Bring water to boil in a large bowl Add the roasted vermicelli. And soaked sago.Cook for 4-5 minutes until soft.

Add sugar. Powder the elachi and add to it.  Add vanilla essence. The cooked vermicelli turns transparent at this stage. Boil for 2 minutes.

Add milk and bring to boil. Boil for a minute, add a small pinch of salt and switch off the stove. As it cools down, it gets thicker. Garnish with fried cashews and raisins.