SEMIYA INDIAN PAYASAM.
1 .Heat a heavy bottom pan with ghee,add nuts and fry till golden,add raisins and saute and set these aside.
2.In the same pan,roast the semiya till slightly golden on a medium flame.If using very thin semiya.After frying keep it aside in a plate.
3.Pour the milk and water to the pot.Bring the milk to a boil on a low to medium flame.If you have sen aside the vermicelle add it now.If you like to add sago,sabudana,saggubiyam you can add it a well now.Cook till the vermicelle is fully cooked.Keep strring to prevent burring.
4.Add cardamom powder and sugar and continue to cook for about 3 to 5 mins on a low flame.If using jaggery.Switch off the stove immediately after you add it to the semiya payasam.Cooking further will curdle.
5.Garnish with nuts and raisins.
Serve warm or chilled.