Title: Semia Payasam (Roasted Vermicelli)
Categories: Indian Pasta Dessert
Yield: 1 Servings

6	c	[skimmed] milk
1/2	c	Condensed milk (optional)
1	c	Vermicelli, roasted
3/4	c	Sugar*
2	tb	Cashew nuts,chopped
2	tb	Golden raisins
1/2	ts	Cardamom, powdered
1	ts	Ghee or oil

* or less if adding condensed milk

Semia (Roasted vermicelli) is available in Indian stores. The jelly like ingredient may be coconut, Ada (thin sheets of rice) or sabudhana (sago). For ada, thin rice paper from oriental groceries may be substituted. Sago is also available in Indian Stores.

Heat the milk to scalding. Add the roasted vermicelli and cook on a low heat till the vermicelli is cooked. Meanwhile, heat the oil in another pan and stir fry the cashew nuts and raisins for a minute or two. Do not brown. When the vermicelli is cooked, add the sugar, nuts and raisins. Add the condensed milk and stir gently for a minute. Taste the payasam and add more sugar if needed. Stir in the cardamom powder and remove from heat. May be served hot or cold.

Enjoy!

Maya Nair mnair@bnr.ca soc.culture.indian.kerala

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