Semiya payasam, a Kerala dessert made with vermicelli noodles and milk.

Directions

1. Break the vermicelli into small pieces. ≈ 3 min
2. Gently grill them for about 20 minutes in a little ghee, making sure not to burn them, then set aside. ⏱ 20 min
3. Toast the cashews and grapes in a small amount of ghee. ⏱ ≈ 7 min
4. Bring the milk to a boil with the baking soda, which prevents it from curdling. ⏱ ≈ 10 min
5. Add the fried vermicelli and sugar, and simmer, stirring occasionally, until the vermicelli is cooked through. ⏱ ≈ 10 min
6. Add the remaining melted ghee, finely ground cardamom, cashews, and grapes, and mix well. ≈ 4 min
7. Remove from the heat, cover, and let it stand for 10 minutes before serving. ⏱ 10 min