1/2 cup packed very fine vermicelli (wheat noodles)
4 tbsps sugar
3 cups whole milk
2 tbsp unsweetened grated coconut
3 pods of cardamom (slightly opened) or generous pinch powdered cardamom
1 generous tbsp of ghee (clarified butter) or butter
In a pan saute cashewnuts and raisins in ghee till cashews are golden brown. Remove the raisins and nuts and in the same pan add the vermicelli and roast for 10 mins on medium heat or till the noodles turn a golden brown. Meanwhile in another saucepan boil milk with sugar, coconut and cardamom. Once the milk is boiled, add the vermicelli and cook for 15 mins on medium heat. I like my semiya a bit thick, so I boil it for 15 mins but if you prefer it more watery then stop cooking immediately after you notice the noodles soften. Serve garnished with cashewnuts and raisins.
Variation: You can use rice instead of the vermicelli, just skip the initial roasting step. You may also have to boil the rice in milk for longer (~20 mins) -- one way to test is to take a grain of rice and squish it between your fingers, if cooked completely you should not feel anything crumble, just a smooth smoosh.