Ingredients: Semiya:Milk:Sugar 1:3:1 ratio
Elaichi powder 2 teaspoons, broken cashews and raisins - a handful
Ghee 2 tablespoons
Heat ghee in a kadai and add the cashews to it, wait until they turn golden, add raisins and remove when they soak up the ghee. Keep aside. Add semiya and roast until golden brown. Set aside. Add 2 cups and let it boil, add semiya and stir. Reduce flame to medium-low and make sure semiya doesn't stick to bottom of kadai. Once semiya is almost soft, add sugar and mix well. The whole process should take about 25-30 minutes. Add elaichi powder and mix. Garnish with cashews and raisins. Add Allow to cool. If semiya payasam becomes too thick, add milk as desired and mix.
