semiya payasam / thirukannamudhu / kheer

Ingredients:
Semiya / vermicelli - 1  cup
Sugar - 2 laddle
Milk - 2 cup
Elachi / cardamom -3 nos
Cashews / munthiriparuppu -2 nos (crushed)
Saffron / kumkumapoo - a pinch
Ghee - 2 tbsp
Raisins / dried grapes - few

Method:
Heat a tbsp of ghee in a heavy bottom kadai.Fry the cashews and  raisins till golden brown colour and keep aside.Now add another tbsp of ghee in the same kadai and saute the vermicelli for a minute.Add 1/2 cup water to the vermicelli and let it cook.When the vermicelli is cooked,add boiled milk,sugar and cardamom. Boil the payasam for a few minutes till the milk thickens.Mix saffron with a tbsp of milk and add to the payasam.Garnish with fried cashews and raisins.Serve this payasam either hot or cold.{When refridgerated,the payasam can be kept for two days}