Semiya Payasam or Vermicelli Payasam

Semiya Payasam is a very nice recipe for Celebrations and festivals. This is normally prepared during festival times, especially the Tamil New Year or Onam Sadya time. It is so very easy and it tastes so nice with full of texture and flavour. It is a modified form of Pudding – the South Indian style. If you dry roast the Semiya and add more of Saffron it will look very Royal and tastes Super delicious!
Now let us see how to make Semiya Payasam…

Semiya Payasam or Vermicelli Payasam Ingredients:
Vermicelli - 1 cup

 Sugar - 1 cup
 Milk - 300 ml
 Water - 400 ml
 Cashew - 10
  Dry grapes - 10
  Cardamom powder - ¼ tsp
  Ghee        - 2 tblsp
  Saffron - few strands (optional)                                                                                                                                                                                                                                                                                    
Semiya Payasam or Vermicelli Payasam Method:
Heat ghee in a sauce pan and fry cashew and dry grapes remove and keep aside.
Then fry vermicelli in the remaining ghee for a few minutes and add water and allow it to boil.
Then Low the flame till vermicelli is cooked. Add milk and sugar and cook till sugar melts and milk gets condensed.
Finally add cardamom powder and fried cashews and grapes.
Sprinkle saffron and serve hot or cold.

Note:  
You can add condensed milk instead of milk.
You can use coconut milk also.