Semiya Payasam (Vermicelli Payasam)

Any sadhya(feast) is incomplete without a payasam. One of the most simple payasam is made out of semiya. Day before yesterday, when it started raining, I rushed to my kitchen and searched for some thing to fill my stomach. By chance happened to see the vermicelli in my shelf, aaahh, should i make uppma or payasam?? confused.. nah i will make payasam. mmmm :). Within 20 minutes done, woww "Payasam Ready". My hubby, back from work, saw this on dining table and his eyes wide open 'Oh u didnt give me a sign of this....hmmm.. give me some..i am too hungry!!!!!!'

Ingredients:
Semiya (Vermicelli) - 1/2 cup
Ghee - 3 t spoon (vermicelli) + 1 t spoon (frying garnishing items)
Milk - 2 1/2 cup
Water - 1 cup
Sugar - 3 table spoon
Condensed Milk - 2 table spoon
Cardamom - 6 nos
Almond - 7 nos
Cashew Nuts - 6 nos
Kishmish (Raisins) - 5 nos

Preparation:

1. Heat a deep wide opened vessel and add ghee and allow to melt.
2. Add semiya and fry till golden brown and transfer to a plate and keep it aside.
3. Add milk and water to the vessel and bring to boil.
4. Lower the flame and add the fried semiya and keep stirring until semiya becomes soft.
5. Add sugar and mix well.
6. Add condensed milk and stir it for 5 minutes.
7. Now transfer it to a bowl.
8. Heat a small pan and add 1 t spoon ghee.
9. Add raisins, almonds and cashew nuts and fry it until turns golden brown.
10. Garnish the payasam with the fried raisins, almonds, cashews and splitted cardamom.
11. Your delicious payasam is ready to serve.