First, chop the nuts you prefer to add. Powder the cardamom pods. Get the water boiled and put aside.
Put a thick bottomed pan / vessel on stove under a medium flame.Add one tablespoon of ghee / butter and add all the dry fruits & nuts.Fry them until they turn light brown in colour.Take them aside into a separate plate.
In the same pan add the semiya/vermicelli.Saute till they turn light brown.Now, add the boiled hot water into the semiya / vermicelli and close the vessel with lid.
Let the water be completely absorbed by the semiya/ vermicelli so that it would soften. This might take 3-4 mins.Open the lid and check if the water is fully absorbed, then give a mix.
Now add only 2 cups of milk and let it boil along with the semiya/ vermicelli.Once the milk is half boiled add the saffron strands and the powdered cardamom.
Wait till the milk is completely boiled and check if the vermicelli is cooked perfectly or not.At this stage, add the sugar and remaining 2 tablespoons of ghee/butter.
Gently mix the whole content from bottom and let the vessel be on stove until the sugar is melted completely. This might take 2-3 mins.At this stage, remove the vessel from stove top and put aside.
Now, boil the rest of the milk and pour it into the semiya/vermicelli vessel. Add the dry fruits & nuts and serve. Done!!
Please see the MAIN POST for step wise pics & TIPS!
Keyword semiya payasam recipe, south indian style kheer recipe