Toffee Semiya ( Vermicelli ) Payasam

Ingredients:

1 cup roasted semiya / vermicelli

4 cups boiling water

1/2 litre milk

1/2 cup sugar

toffee ( from 1 tin condensed milk )

1/2-3/4 tsp cardamom powder (optional)

1 tbsp + 1 tbsp ghee

25 gm raisins

25 gm cashew nuts

Preparation:

1. First prepare the toffee from condensed milk : - Remove the label from the can of condensed milk. Put the can in pressure cooker ( do not open the can ) with enough water to cover the can ( the can should be under water) and cook it for one whistle, then reduce the flame and cook for about 25-30 minutes.
2. Let the pressure cooker cool down completely and then open the cooker and remove the can carefully from hot water. Cool the can completely at room temperature before opening.
3. Transfer the toffee to a bowl and smoothen using a spoon and keep it aside.
4. Heat 1 tbsp ghee in a thick bottomed pan / uruli and add roasted vermicelli and saute for 2-3 minutes.
5. Add 4 cups of boiling water and mix well and cook until the vermicelli is well cooked and soft.
6. Add milk and mix well and boil for 5 minutes. Then add sugar and mix well.
7. Add little of this hot milk mixture to the toffee and mix well to make smooth and then add the toffee to the payasam and mix well.
8. Add cardamom powder and mix well. Switch off the flame.
9. Heat 1 tbsp ghee in a pan and roast the cashew nuts and raisins and add to the payasam. Serve it warm or chilled…

Recipe Source: Lekshmi Nair ( YouTube )