Vermicelli Payasam (Semiya Payasam)

I have been craving something sweet for some time now. Something simple, something comforting and suddenly some guests visited us this weekend. I finally settled on semiya payasam for my sweet tooth and for guests.

Payasam or payesh is a traditional Indian sweet where rice is cooked in milk till it yields a rich and creamy texture. Two distinct kinds of payesh are ingrained in my food memories. One made with fresh nolen gud (palm juice jaggery) and the other made with saffron which has a delicate aroma and rich, golden color. Since there was no nolen gud, I made the vermicelli payasam with saffron.

Ingredients:

2 cups roasted vermicelli - broken

4-5 cups milk

1/5 tspoon saffron stands (mixed in warm milk)
12 Cashewnuts
12 Raisins
5 cardamoms
Nutmeg Powder

2 cups Sugar

Method:

1. Heat a pan.Add 1 tsp of ghee.
2. When it is heated,add raisins and stir them until it becomes round like a ball.
3. Remove immediately to a plate.now add cashew nuts and stir till it turns golden.
4. Remove to the plate.
5. Add one more tsp of ghee.Add vermicelli and stir slowly till it becomes golden color. Keep aside.
6. Boil milk in a vessel.
7. Stir frequently.
8. Add sugar and cardamom and nutmeg Powder.
   
9. Continue stirring. Bring to a boil.
10. Now add vermicelli, and stir once again until it boils.
11. Remove from heat and keep the lid closed for sometime (1/2 an hour).
12. See that the vermicelli is cooked.
13. Now garnish with cashew, raisins and saffron.
14. This can be served hot.If you want it cold,let it cool and refrigerate it.Whenever required,add milk and sugar as desired,stir and serve.