Karina Sharma
Semiya, milk, sugar, ghee, cashews, raisins.
Start by roasting the semiya in a pan until golden brown. This adds a lovely flavor.
Next, bring the milk to a boil in a heavy pan. Keep stirring to avoid burning.
Now, add the roasted semiya to the boiling milk. Stir occasionally and let it cook for 5-7 minutes.
Add sugar and crushed cardamom pods. Stir well to combine and let the payasam simmer until it thickens.
Your delicious Semiya Payasam is ready! Serve warm and enjoy the taste of tradition this Pongal.