Name: Semiya Paysam recipe by Anjali Suresh at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: Milk - 1/2 litre; Bambino Vermicelli (sevai/semiya) - 1/2 cup; Ghee - 2 to 3 tsp; Sugar - 15 tsp (adjust to taste); Cashew nuts - 7; Cardamom powder - from 2 pods

Ingredients Serving: 2

Milk - 1/2 litre
Bambino Vermicelli (sevai/semiya) - 1/2 cup
Ghee - 2 to 3 tsp
Sugar - 15 tsp (adjust to taste)
Cashew nuts - 7
Cardamom powder - from 2 pods

Instructions

In a kadai take little ghee, fry the cashews till golden brown and keep aside.
In the same kadai put little more ghee if required. Fry the vermicelli till brown colour on low flame and constant stirring.
In the meantime boil the milk and let it simmer on a low flame then put the fried vermicelli in the milk slowly. Stir continuously to avoid the formation of lumps.
Let the vermicelli cook for a few minutes on low flame.
Add the sugar mix well and let it simmer till thick.
Turn off the gas and garnish with cardamom powder and fried cashews.
If the kheer/ payasam gets too thick adjust by adding a little more milk before serving. Serve chilled.

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