Semiya Payasam

Heat 1 teaspoon of ghee in a heavy-bottomed pan over medium heat, then add cashews and raisins and fry until the cashews turn golden and the raisins plump up. Remove and set aside for garnishing.

In the same pan, add another teaspoon of ghee and toast the semiya (vermicelli) over medium heat, stirring continuously until it turns light golden brown and releases a nutty aroma.

Pour in 1 cup of water and bring it to a boil, then reduce the heat and cook the semiya until it softens and absorbs most of the water.

Add 2 cups of full-fat milk to the pan and stir well to combine with the cooked semiya. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.

Add sugar to taste and stir until it dissolves completely into the simmering milk and vermicelli mixture.

Add a pinch of saffron strands and crushed cardamom powder, then simmer the payasam on low heat until it thickens to a creamy, pudding-like consistency.

Remove the pan from heat and garnish the payasam with the previously fried cashews and raisins. Serve warm or chilled as desired.