SHEGALA PAYASAM/VERMICELLI KHEER

Ingredients

• 1 cup Vermicelli
• 2 cups Whole milk / Full fat milk
• 1 cup Sugar
• 10 Cashews
• 1 pod Cardamom
• 4 tbsp Ghee/Clarified butter

Instructions

1. 1

   Heat the saucepan and add tbsp of ghee, once it's hot add split cashews and roast until they turn golden brown. Later transfer them to a plate and keep aside

2. 2

   In the meanwhile in a separate pan, add the milk, crushed cardamom pod and bring it to a rolling boil and turn the heat down.

3. 3

   Now add in vermicelli/homemade semiya and roast until they turn golden brown.

4. 4

   Add in boiled milk and keep stirring, now let the semiya/vermicelli cook on medium flame until the milk is reduced by 60% of its original volume.

5. 5

   Now add in sugar and cook until the sugar is completely absorbed and milk is reduced by 80% of its original volume.

6. 6

   Finally add in roasted cashews and serve warm.