Apple semiya payasam

My little girl would be content if I fed her only fruits all day - no rice, no rotis, no spicy curries. That, I think, would be an ideal day for her. However, I am the proverbial monster-mother who forces her to eat rice, sambar, veggies and rotis every single day. It is amazing to see how the nose that wrinkles up in disgust at the sight of rice will excitedly sniff out a perfectly ripe chikoo or papaya.
Today's dish incorporates fruit into payasam - a dessert that is usually made during festivals.

What you need:
Vermicelli/Semiya - 3/4 cup
Apple - 3/4 cup, peeled and cut into tiny pieces
Water - 1/2 cup
Sugar - 1/2 cup (adjust to taste)
Milk - 1.5 cups
Cardamom powder - 1/2 tsp
Cashews, raisins - a few, fried in ghee till golden brown

Take the chopped apple and water in a pan. Stew on low heat for 10-12 minutes until the apples are soft. Add the vermicelli and milk. Continue to cook on low heat until the vermicelli turns soft. Add sugar and stir till it dissolves completely. Remove from heat and add the fried cashews and raisins.

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