Semiya Payasam (Vermicelli Milk Pudding)

Heat a tbsp of Ghee in a pan; toast the 10-12 Cashewnuts and 1 tbsp of Raisins till golden brown. Remove and keep aside.

In the same pan, add the 1 cup of Vermicelli and roast for about 4 minutes till a golden brown. Remove and keep aside.

In a saucepan, add 2-3 tbsp of Sago/Sabudhana, 3 cups of Water and cook for 5 minutes. Now add the roasted vermicelli and let it cook completely. Add ¾ cup of Sugar and 2 cups of Milk and let it cook slowly on medium heat for another 7-8 minutes, stirring once in a while. Add the 1 tsp of Cardamom Powder and the toasted cashews and raisins.

Serve warm or refrigerate until chilled.