Semiya Payasam / Vermicelli Kheer

               Most of the time we forget to do the simplest things in life which gives us the most happiness. Never did i know that having the sweetest little girl in my life would change it for the most wonderful phase. But yes, at her age 3 , its getting hard handling her  do's and dont's , her tantrums, her way of trying to be independent ,everything does set my blood pressure to a higher level, but a hug or a smile she gives me just gets me back to the most happiest situation.

She is super hyper , in a way i do complain it.. but only in a positive way.
While taking her back from school, Cuppy Cake would make a visit to her friend's house who lives just next to her school. So one day they had some Vermicelli Kheer / Semiya Payasam all ready for us, and Adya was filling her tummy with the payasam , and totally skipped her lunch on that day. Never did i know she was so fond of payasam . So after a few weeks i made it again for her.
Its rare that i make payasam , other than a festive day or so, but may be i'll need to make it often now.

Semiya Payasam / Vermicelli Kheer

Ingredients:
1 cup Semiya / Verimiceli
1/2 tsp Ghee

1 cup Sugar
1 1/2 cups Milk + 1 cup Water ( i used full fat milk , so added water )
2 -3 Cardamom ( crushed )

1/2 tsp Ghee
few Cashews
few Raisins

Method

Heat ghee in a kadai and roast the vermicili until it turns golden brown.
Once it turns colour to golden take off from heat and set aside until needed.

In a very clean vessel heat milk at medium to high heat , once it starts boiling add sugar to it and reduce the heat to medium, keep stirring all the while.
Add in the vermicelli and let it cook thoroughly, and keep stirring in between.
Add in the crushed cardamom and mix well.
Once done, check for sugar and add milk or water as needed.
Heat ghee in a small pan and fry cashews and raisins, and add it to the payasam / kheer.
Serve hot or chilled.