SEMIYA PAYASAM

Ingredients                                                               Quantity

Vermicelli                                                                   55 gm

Milk                                                                           250 ml

Fat                                                                             30 gm

Sugar                                                                         55 gm

Saffron                                                                       a pinch

Sultanas                                                                      30 gm

Cashewnuts                                                                30 gm

Cardamoms                                                                a few


Method

1. Heat fat. Fry Vermicelli.
2. Add  milk and bring to boil quickly.
3. Add sugar and remove from fire.
4. Fry cashewnuts and sultanas and add to payasam with rushed cardamoms. Add saffron soaked in a little milk.