Back to 6 servings 1 cup vermicelli (semiya), about 100 g, roasted or pre-roasted 2.5 cups whole milk, full-fat, plus about 1/2 cup extra for thinning 0.5 cup sugar, add 1 to 2 tbsp more to taste 0.5 cup sweetened condensed milk, optional; for a richer result 0.5 tsp cardamom powder, freshly ground preferred 0.5 cup cashew nuts, halved or whole 0.5 cup raisins, golden if available 2.5 tbsp ghee, 2 tbsp for roasting vermicelli, 1/2 tbsp for frying nuts
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1 Step 1: Heat 1/2 tbsp of the ghee in a small pan over medium-low heat. Fry the cashews until golden, then add the raisins and stir for a few seconds until they plump. Remove both to a plate.2 Step 2: Heat the remaining 2 tbsp ghee in a heavy-bottomed pan over medium heat. Roast the vermicelli, stirring, until golden brown and the raw smell is gone, about 2 to 3 minutes.3 Step 3: Pour in the milk and bring to a boil over medium heat, stirring often and scraping the sides back into the pan.4 Step 4: Reduce to a gentle simmer and cook, stirring frequently so it does not stick, for 10 to 12 minutes until the vermicelli is fully soft.5 Step 5: Stir in the condensed milk if using, then the sugar, and cook 4 to 5 minutes until combined. Taste and add more sugar if needed.6 Step 6: Stir in the cardamom and remove from the heat while the payasam is still slightly loose, since it thickens as it cools.7 Step 7: Fold in the fried cashews and raisins. Serve hot, warm or chilled; thin with a little hot milk if it has thickened.getsaucepan.com/r/40b68a4a-d0c4-5d37-965a-15407533c2d0
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