സേമിയ പായസം😋 👩🏻‍🍳

1. Heat a heavy bottom pan with 1 tablespoon ghee.
2. Add 12 to 15 cashew nuts and fry till lightly golden. I split the cashews and check before using.
3. Next add 1 to 2 tablespoons sweet raisins. We don’t prefer a lot of raisins in payasam so I just add 1 tablespoon raisins.
4. Saute till they turn plump.
5. Remove these to a plate and keep them aside.
6. Add another tablespoon ghee (optional) and add ¾ cup semiya to the same pan or pot.
7. Roast the semiya till slightly golden on a medium flame. You can skip roasting if using pre-roasted semiya. Do not brown them.
Cook Semiya Payasam
8. Pour 4 cups milk to the pot. You can also dilute the milk and use. (3 cups milk & 1 cup water).
9. Bring the milk to a boil on a low to medium flame. Stir and make sure there are no lumps. If you like to add sago/ sabudana/ saggubiyam you can add them pre-soaked at this stage. More in the tips notes below.
10. Keep stirring and cook on a medium heat to prevent burning.
11. Cook till the vermicelli is fully soft cooked. Keep stirring to prevent burning.
12. Add ½ cup sugar and cook on a low heat until the semiya payasam turns thick. This may take about 3 to 5 mins. To use jaggery, check making jaggery syrup section below.
13. Next add ½ teaspoon cardamom powder. Remove from heat when it is of a thick pouring consistency.
14. Semiya payasam will thicken upon cooling.
Garnish with nuts and raisins. Serve semiya payasam warm or chilled.
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