Seviyan Payasum

Ingredients -Milk - 6 cups Vermicelli/Semiya - 1/2 cup Sugar -1/2 cup (or as required) Cashew nuts - 8 - 10 Cardamom - 3-4 ( powder it) Raisins -10 -15 Ghee ( clarified butter) – 3tsp 

To garnish- Saffron, chopped nuts of choice, glazed cherries, silver wirk 

Method -Heat 2 tsp of ghee in a pan and roast Vermicelli/seviiyan, until light golden brown. Remove and keep it aside. In the same pan, heat some more ghee and fry cashew nuts and raisins separately. Keep it aside. Powder cardamom with a tsp of sugar and keep it ready. Boil milk in a heavy bottomed pan, then add the roasted vermicelli to it and cook on medium heat until it becomes soft. Keep stirring it to prevent it from getting burnt. Then add sugar and stir until it dissolves. Then add cardamom powder, cashew nuts and raisins. Garnish with saffron, chopped nuts of choice, glazed cherries and silver wirk. Seviyan payasum is ready to be served. It can be served hot or chilled.