Semiya Payasam

Ingredients

• 3 tbsp cashews (15 g each)
• 80 g roasted vermicelli (available at Indian supermarkets or Asian stores)
• 4 tbsp butter (15 g each)
• 350 ml oat milk
• 125 ml Coconut milk
• 2 tbsp raisins (15 g each)
• 2 tbsp raw cane sugar (15 g each)
• 1 pinch cardamom powder
• a pinch freshly grated nutmeg

Instructions

1. 1.

   Coarsely chop the cashews and cut the noodles into 3–4 cm pieces.

2. 2.

   Melt the butter in a pot. Brown the cashews over medium heat for about 3 minutes, then add the noodles and sauté for 2 minutes.

3. 3.

   Add oat milk, coconut milk, raisins, sugar, and cardamom; bring to a boil and simmer on low heat for 6–7 minutes.

4. 4.

   Season with a pinch of freshly grated nutmeg, remove from heat, and let stand for 5 minutes. Divide the Semiya Payasam into bowls and serve warm or cold as desired.