Semiya Payasam (Vemicelli Kheer)

Heat ghee in a pan and fry raisins and cashewnuts till cashewnut becomes golden brown.

Drain and keep aside.

In the remaining ghee, fry semiya till light golden colour.

Remove from fire and keep aside.

In a heavy bottom pan, boil 2 litres of milk.

When it starts boiling, add fried semiya and keep it in a medium flame till it is cooked well.

Add sugar along with condensed milk and keep it in a low flame for 5 minutes.

Remove from fire and sprinkle cardamom powder, fried raisins and cashewnuts.

Remove the payasam from fire when it is of a bit loose consistency.

:-When it cools, it becomes more thicker and if so happens, mix it with some hot milk or hot water to get the required consistency.

Tips:- You can add more sugar if you want it more sweeter. Also you can add saffron soaked in milk to give the payasam a different colour and flavour.