South Indian Vermicelli Milk Payasam with Cashews

What you need

• 3 tbsp ghee
• 30 g (1/4 cup) cashews, halved
• 30 g (1/4 cup) golden raisins
• 75 g (3/4 cup) thin wheat vermicelli (semiya), broken into 3 cm pieces
• 1 l (4 1/4 cups) whole milk, plus a little extra to adjust
• 240 ml (1 cup) water
• 100 g (1/2 cup) sugar, or to taste
• 1/2 tsp ground cardamom

Method

Restated from the original video

1. 1

   Melt the ghee in a heavy saucepan over medium-low heat.

2. 2

   Fry the cashews, stirring, until light golden, 1-2 min. Add the raisins and stir until plump, a few seconds more.

3. 3

   Lift the cashews and raisins out with a slotted spoon and set aside.

4. 4

   Add the vermicelli to the ghee left in the pan and stir until evenly golden brown, 2-3 min. Tip it onto a plate.

5. 5

   In a separate pan, bring the milk to a boil, then lower the heat and keep it hot.

6. 6

   Pour the water into the saucepan used for the vermicelli and bring it to a boil.

7. 7

   Add the vermicelli and simmer, stirring often, until soft and most of the water is absorbed, 6-8 min.

8. 8

   Pour in the hot milk and simmer gently, stirring and scraping the bottom, until slightly thickened, 12-15 min.

9. 9

   Stir in the sugar until dissolved, then simmer 2 min more.

10. 10

    Add the cardamom and return the cashews and raisins to the pan.

11. 11

    Serve warm or chilled. It thickens as it cools, so loosen with a splash of hot milk if needed.

Imported from yummytummyaarthi.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.