Semiya Payasam (kheer)

Ingredients:
Semiya(semolina/ Vermicelli)- 100 gms
Ghee- 2 tbsp
Milk- 500 ml
sugar-150 gms
Cashews and Raisins- 50 gms
Condensed milk- 200 ml (if required)
Water

Preparation:

Boil the milk in a separate vessel and keep it aside to cool down. Now take a pan and add a few drops of ghee and fry the semolina till brown and little water (water should be very little above the semolina). Allow it to cook and every now and then mix them up with a spatula. If the semolina softens then it is that it has been cooked. Now pour the boiled milk to it and allow it to cook in the milk for some more time. Add sugar to it and make sure that you don't allow it to boil. Remove it from the flame as soon as the sugar gets dissolved. Otherwise it may become very watery. Now add the condensed milk to it (Never add condensed milk on flame. There is a chance of the kheer getting curdled up) Take another pan and add the remaining ghee to it and fry the cashews and raisins until golden brown and add this to the kheer. This kheer is a South Indian dish and is mostly prepared in almost all Brahmin households during functions and marriages.