Keep aside 1 cup of milk and heat the remaining milk in a thick bottomed vessel.
Meanwhile heat the ghee in a small wok and fry the cashew nuts and raisins and keep them aside.
In the remaining ghee fry the vermicelli to golden brown and keep it aside.
When the milk comes to a boil add the roasted vermicelli and cook stirring constantly till done.
Once the vermicelli is well cooked, add sugar and stir till they dissolve completely.
Now add the essence, crushed cardamom and cashew nuts, raisins, salt and stir well.
After 5 minutes remove from fire.
After 5 minutes add the remaining milk and give it a stir:- this is to make sure the payasam doesn¦t change consistency when its cold.:-Serve hot or chilled.
Variations:1)Instead of pineapple essence add different other essence each time you make payasam to have variations in your dessert. You can use essence like vanilla, rose, mango etc.
Check out my other recipes at www.sujeescuisine.blogspot.com