Semiya Payasam

This is a payasam that everyone loves in my family and I love making. Growing up, I remember, my Mom made this very frequently. She loved it and she would almost always serve it cold. :-) So here goes the recipe- Very easy to prepare.

Milk: 2 Cups [Preferably Full Cream]
Water: 1/3 cup
Vermicelli : 2-3 tablespoons
Ghee/Clarified Butter: 2 Tablespoons
Sugar: 1/4 cup
Raisins/Almonds/Cashew: 1-2 Tablespoons

-Get hold of a heavy bottomed pan. If you can't, use the base of a pressure cooker.
-Pour in the water first and then the milk. Boil well.
-While the milk boils, heat half the ghee and fry the vermicelli until brown and fragrant.
-Once the milk has simmered for about 10 mins, add the vermicelli and cook for 10-15 mins.
-Once cooked, add the sugar. This releases some water. So boil away for another 10 mins.
-Now, fry the cashew and raisin in ghee and add to the payasam.
-The payasam should be creamy and medium-thick.

Notes:
- Adding the water first will minimize the quantity of milk that sticks to the bottom. Easier to clean!
- Do not add sugar until the vermicelli is cooked. Sugar hinders cooking.
-If your payasam is watery, dont worry. Give it an hour off the flame. It should thicken up.