Sevian Payasam

Ingredients

• Full cream milk 5 cups (1 litre)
• Vermicelli (Roasted sevian), broken into small pieces 50 g (about 1 cup)
• Sugar 1/2 cup (120 g)
• Ghee (Clarified Butter) 2 tbsp
• Green cardamoms (Chhoti Elaichi) 2
• Raisins (Kishmish) 10-12
• Cashew nuts or almonds (cut into 2-3 pieces each) 1/4 cup

Preparation

• Thicken the milk till about 2/3 is left.

• Heat the `ghee' and fry the nuts and the cardamoms and the raisins, till a light brown.

• Remove the nuts mixture with a slotted spoon, and in the same ghee saute the vermicelli till slightly fried.

• Add the vermicelli, nut mixture and the sugar to the milk, and bring to a boil and then simmmer for about 5minutes.

• It is now ready to be served if serving hot, otherwise, transfer on to a serving bowl, cool and chill before serving.