Milk Paysam

Milk - 4 cups
Sugar - 1/2 cup
Bread slices - 2 - 3 nos
Vermicelli(Semiya) - 1 cup
Dried raisins(Onakka munthiri) - 1/2 cup
Cashewnuts(chopped) - 1/2 cup
Ghee - 1 cup
Cinnamon(Karugapatta) powder- 2 tsp
Cardamom(Elakka) - 2 nos

Boil the milk on a very low flame.Take the vermicelli and crush into small pieces(about 1 inch pieces)Add it to the milk and leave it to boil slowly.
Tear the bread slices into pieces.
Put the bread pieces in a chopper and grind, until very fine.
This should be fine to avoid lumps.
If the bread is a few days old, it will give better results (more absorbent).
Melt ghee in a small pan.
Add dried raisins and chopped nuts and stir fry on a low flame, until the raisins are plump and the nuts are brown. Keep it aside.
When the vermicelli becomes soft, add the ground bread, a handful at a time and stir constantly.
The more bread you add, the thicker the paysam will be.
Crush the cardamom and cinnamon together and put in the milk mixture.
Add sugar and pour in the fried raisins and nuts along with the ghee.
Keep mixing as the ghee will take some time to blend in.
Add more sugar / bread or cardamom according to your requirements.