Step 1

Firstly add 1 tablespoon ghee to a heavy bottom pot and heat up.

Step 2

Add 12 to 15 cashews and fry till golden.

Step 3

Then add in 8 to 10 sweet raisins and saute just until they plump up. Remove these to a plate and keep aside for garnish.

Step 4

Next add another tablespoon of ghee and add ¾ cup semiya to the same pan. Roast till slightly golden on a low to medium flame. (skip this step if using pre-roasted semiya)

Step 5

Pour 4 cups milk to the pot. Let the milk boil on a low to medium flame.

Step 6

Boil till the vermicelli is fully soft cooked. Keep stirring to avoid burning.

Step 7

Add ½ cup sugar. Cook for 3 to 5 mins on a low flame until the semiya payasam becomes thick.

Step 8

Add ½ teaspoon cardamom powder. Turn off when the it reaches a thick pouring consistency. It will thicken further after cooling.

Step 9

Garnish semiya payasam with fried nuts and raisins. Serve hot or chilled as desired.

Step 10

Find video above the recipe card. Press saute button and add 1 tbsp ghee to the inner pot of the Instant pot.

Step 11

When the ghee melts, add 12 to 15 cashews and fry until golden.

Step 12

Remove them to a plate. If using raisins fry 10 raisins just for 30 seconds and remove to the plate.

Step 13

Add 1 tablespoon ghee (optional) and ¾ cup semiya. Fry until lightly golden stirring often. If using roasted vermicelli then just fry for 30 seconds.

Step 14

Pour 3½ cups milk and add ½ cup sugar.

Step 15

Press cancel and stir well. Close the lid and then press porridge button.

Step 16

Set the timer to 8 mins and position the steam release handle to sealing.

Step 17

The ip will beep when the semiya payasam is done. Wait for the pressure to release naturally.

Step 18

Add ½ teaspoon cardamom powder and gently stir it. If the payasam is runny you can cook on saute mode for 2 mins.

Step 19

Garnish with cashews and raisins. Serve semiya payasam chilled or warm.