Semiya payasam (vermicelli kheer)

Ingredients

• Semiya 1 cup
• Water 2+1/2 cups
• Milk 2 cups
• Sugar 1 cups
• Ghee 1 teaspoon
• Cardamom 1/2 teaspoon
• Nuts 2 teaspoons

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Preparation

• Boil the milk and water separately.
• In a pan heat the ghee and fry the nuts. Remove them and keep aside. In the same pan add the semiya and fry it till golden brown. Add the fried semiya to the boiling water.
• Cook for 10 minutes or until the samiya absorbs all water. Now add the boiled milk and sugar, cook for another 10 minutes. Adjust sugar according to your taste.
• Adjust milk according to the consistency required. Add the cardamom powder and fried nuts. Serve hot.
  
• So add a few table spoons of hot milk before serving. To enhance the taste add evaporated milk or khoya.
• Pre soak a table spoon of sago and add it to boiling water and semiya.
• Crunchy nuts enhance the taste of the payasam so add the fried nuts just before serving. Add a pinch of saffron or color to make it even more attractive and flavorful.

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