Vermicelli Payasam - recipe (deepavali)

Vermicelli Payasam

1/2 cup vermicelli
1 litre milk
1/4 spoon cardomom powder
raisins
cashews

1. Fry 1/2 cup vermicelli in ghee and keep aside.
2. Heat 1 litre of milk in a vessel. When the milk boils and begins to rise, lower the heat and add 1/2 cup of vermicelli(fried in ghee) and stir well.
3. Add cardomom powder.
4. Continue heating the milk at low heat until the volume of milk reduces considerably.
5. Add sugar and mix well.
6. Roast some raisins and cashews in ghee (until they begin to smell) and add it to the payasam.
7. Serve it hot.