Roasted Semiya / Vermicelli -- 200 gm
Milk -- 5 – 6 cups
Sugar -- 1 cup / more depending upon your level of sweetness
Cashew Nuts -- 10 - 15
Raisins -- 10 - 15
Ghee -- 3 tbsp
Heat 1 tbsp of ghee in a deep pan. Add the raisins and let it puff up. Remove it and keep aside. Add the nuts and fry until light brown. Remove and keep aside.
Add the remaining ghee into the pan. Break the vermicelli into small - 1 inch pieces. Fry the vermicelli in it for a couple of mins. In case you are not using already roasted ones, add more ghee and fry the vermicelli until they are light brown in colour.Remove it and keep aside.
Add milk and sugar and let it boil. Add the fried vermicelli to it and let it cook. Keep stirring until the required consistency is reached. The payasam will thicken as it cools. So make sure you leave enough liquid. Add the fried cashews and raisins. Switch off the flame. Stir it every 5 - 10 mins for half an hour after switching off the flame. This helps to avoid the cream formation on the top.
If you haven't ever tried out the thin vermicelli – You should definitely not miss it. The ones we get here is some Pakistani / Afghani brand.
Recipe Courtesy: Amma