Semiya Payasam or Vermicelli Kheer

1. Roasted Semiya/vermicelli--1 cup
2. cashew nuts--15
3. Milk --4 cups
4. Green cardamom powder--1/4  tsp
5. 2-3 tbsps sago/sabhudana/saggu biyyam (optional)
6. Sugar--1/2  cup to 3/4 cup(depends on your taste)
7. Raisins or kissmiss or dry fruits--1 tsp
8. ghee-2 tsp

How to prepare Semiya Payasam or  Vermicelli Kheer:

• In a pan, add little ghee and roast vermicelli and keep it aside.
• In the same pan, heat some more ghee and fry cashewnuts and raisins or dry fruits separately and keep it aside.
• Take  another cooking vessel, add  4 cups milk and add saggu biyyam and cook for 15 mins on a low flame,.
• now add roasted Vermicell in boiling milk and stirring occasionally.Let it cook completely.
• after vermicelli and saggubiyyam become soft,add suger.and let it slowly cook an slow flame for about 8  to 10 minutes.stirring occasionally.
• Now add cardamom powder and garnish  with cashew nuts and raisins or dry fruits.
• can be served hot