Semiya Payasam

Saggubiyyam(Sabudana/Tapoica)- 1/2 cup
Semiya-1/2 cup
Sugar-1 cup
Cardamom- 8
Ghee-2 tsp
Cashew nuts-10
Kismis (Dry grapes)- 10
Water-3 cups
Milk-3 cups

Prep:
Add 1 and a half cups of water to Saggubiyyam and cook on a slow flame for 15-20 min, when the pearls are transparent add 1/2 a cup of sugar and stir well. After 2 min off the stove and set aside.

Fry Semiya in ghee for a minute on a slow flame for 5 min and add one cup of water. Place a lid and let it cook for 5-10 min on the slow flame.  When it's cooked, add 1/2 a cup of sugar and cook another 5 min.

Add the tapioca to cooked semiya and gently mix with a spoon by adding powdered cardamom.

Add heated milk, stir gently once again and off the stove immediately. Set it aside.

Fry Kismis (Dry grapes) in the ghee on a slow flame until they look like bulbs and take them out and let them cool for a minute. Meanwhile, fry Cashewin the ghee on a slow flame until they turn golden brown.

Add Fried Kismis and Cashew to the Semiya.

Serve Hot/Cold.