- Roast semiya in a heavy bottom vessel & keep a side.
- Boil the milk, and cook semiya for 5-6 mints (or till semiya becomes soft)
- Add sugar and simmer for 5 mints
- Add Cardomom powder
- Finally fry cashew nuts & raising in ghee & add to payasam
Garnish with cashew nuts, almond or saffron. Serve hot or cold