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SEMIYA PAYASAM RECIPE

• Dissolve the saffron in 1 tbspn of cold milk.
• Keep aside.
• Boil the milk in a pan and cook the vermicelli in the milk.
• Cook over a medium flame.
• Add the sugar and continue cooking till the vermicelli is cooked.
• Remove from the flame.
• Make sure the milk has not evaporated.
• Add the condensed milk to the vermicelli mixture and mix thoroughly.
• Heat ghee in a pan and add the cashewnuts.
• Fry till golden brown over a low flame.
• Remove the cashewnuts and add the raisins.
• Fry till it puffs up.
• Drain and remove.
• Add the raisins and the cashew nuts to the payasam.
• Add the saffron to the payasam and mix thoroughly.
• Serve warm in small glass bowls or ice cream cups.
• Note : If the milk dries up, add some more milk . The final product should have milk as a part of the ingredients.
• This dish can also be served cold, but preferrably warm