Jaggery Payasam

Method

Heat 30ml of ghee in a heavy-bottomed pan and roast the vermicelli over medium heat, stirring constantly until golden and fragrant, approximately 3-4 minutes. Remove and set aside. In the same pan, heat the remaining ghee and fry the cashew nuts until golden, then add the raisins and fry briefly; remove and reserve. Dissolve the jaggery in the water by heating gently, then strain through muslin to remove impurities. Bring the milk to a boil in a separate pan, add the roasted vermicelli and simmer for 8-10 minutes until the vermicelli is cooked through. Pour the jaggery syrup into the milk, crushing the cardamom pods and adding them for flavour. Stir well and simmer for 2-3 minutes until the payasam reaches a creamy consistency. Serve hot, garnished with the fried cashews and raisins.