Semiya Payasam

My all time fav payasam.My kids too love this very much.I like the payasams more with milk and sugar than jaggery……...This is very easy to make and very tasty also.
With only some ingredients we get a very tasty dish…….I used the very thin vermicelli.We get in the stores the roasted ones so need to roast also.If using the thick vermicelli,you should roast it till it is light brown in color……………



















Ingredients:
1½ltrs Milk
2c Water
2½c Thin roasted vermicelli crushed with hand
1tin Condensed milk
3tbsp Sugar
1tbsp Sago seeds(sabunari or sabudana)
7pods Cardamom or 1½tsp cardamom powder
For Garnishing:
1tbsp Ghee
Cashew nuts broken
Raisins


















Method:
1.Soak the sago seeds in some water for 10 mins and boil it and cook till it is transparent.
2.In a heavy bottomed vessel boil the milk mixed with water till it reduces little.Keep on stiring to avoid the milk catching bottom of the vessel.
3.Add cardamom powder or crushed cardamom.
4.Add the vermicelli and mix well and let it boil till the vermicelli is cooked and thickens.
5.Now add the condensed milk and if needed more sweetness add sugar.
6.Add the cooked sago seeds and mix well.
7.Boil till everything is mixed well and payasam thickens.
8.In a pan heat ghee roast the cashew and raisins and pour over the payasam.
9.Serve hot or cooled.