Dry the khismis and almond , put some water , sugar ,
It is ver tasty

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.
o.k. bye
ok bye enjoy your travelling
tommorrow chat
o.k. bye