Perfect semiya payasam

 
Semiya piyasam:

Sagu biyam - 1/4 cup ( wash nicely)

Ghee - 2 tbsp

Cashews - 2 tbsp

Raisin - 1 tbsp

Semiya - 3/4 cup

Water - 1 cup

Milk - 3 cups (boiled and keep aside until room temp)

Sugar - 3/4 cup

Cardamom powder - 1/2 tsp

Salt - a pinch

Milk - 3/4 cup (boiled and keep aside until room temp)

Method:

1. Soak Saggu biram for 15 mins

2. Now heat ghee in a pan and add cashews and fry till light golden brown. Now add raisin to in cashews and fry for a min and keep aside.

3. Now add semiya in same pan with leftover ghee and roast vermicelli nicely n keep a side.

4. Now in same pan add water, soaked sagubiyam and cook for 2 mins on medium flame.

5. If you see sagubiyam floating on top that means its cooked nicely

6. Now add 3 cups of milk and let it boil.

7. Now add vermicelli and cook until it's just breakable, do not overcook.

8. Now add 3/4 cup sugar, let it cook for 2-3 mins

9. Now add cardamom powder.

10. Now add cashews and raisins n mix well

11. Add salt n mix well n switch off the flame and keep aside.

12. After you keep aside add 3/4 cup boiled and room temp milk to payasam