Semiya payasam with elakkai

Heat one tablespoon of ghee and roast the semiya on a low flame until it turns light gold. Set aside.

In the same pan, fry the cashew nuts until pale gold and the raisins until they plump. Set aside.

Bring the milk to a boil, add the roasted semiya, and simmer for 8-10 minutes until it softens and the milk thickens slightly.

Add the sugar and stir until it dissolves.

Crush the cardamom seeds to a powder and stir them in.

Take the pan off the heat, add the remaining ghee and the fried cashew and raisins, and serve warm or chilled.