SEMIYA PAYASAM

INGREDIENTS
Vermicelli - 2 cups
Ghee - 2 tbsp
Sugar - 4 tbsp
Milk - 1 cup
Thin Coconut milk - 1 1/2 cup
Thick coconut milk - 1/2 cup
Sago - 2 tbsp
Milkmaid - 4 tbsp to 6 tbsp
Cardamon - a pinch
Cashew
Raisins

HOW TO PREPARE

1. Take a thick bottomed pan. Add a tbsp of ghee.
2. Break the vermicelli and roast it in the ghee. Dont burn it . Just get a golden colour here and there. Put it in a plate 
3. In another pan , add the sago and cook it well with water . Let it cook for 15 min
4. Take the same thick bottomed pan where we have roasted the vermicelli and add  the thin  coconut milk . 
5. Once the coconut milk starts boiling add the cow milk let it mix well and boil . Once it starts boiling add the roasted vermicelli and cook it for 5 min . Add the cooked sago ,  milkmaid and mix well . 
6. Now add the sugar and mix it well till it is dissolved . Check whether the vermicelli is cooked . 
7. Add the thick coconut milk. Add the cardamon powder . mix it well .Switch off the flame . 
8. In a small pan add two tbsp of ghee and heat it well . Fry the cashews and raisins
9. Add it to the payasam

Note:

•  Dont add the sugar at the beginning . Or else the vermicelli wont cook properly 
•  Let the payasam be watery . Once it is cooled it will become more thicker