Ingredients

• 1 cup Vermicelli (semiya)
• 1 litre Full-fat milk
• 3/4 cup Sugar (or to taste)
• 2 tbsp Ghee
• 10-12 Cashews
• 1 tbsp Raisins
• 1/2 tsp Cardamom powder

Instructions

1. Heat 1 tbsp of ghee in a pan. Fry the cashews until golden, then add raisins and fry until they plump up. Remove and set aside.
2. In the same pan, add the remaining ghee and roast the vermicelli on low heat until it turns a nice golden brown. Set aside.
3. In a heavy-bottomed pot, bring the milk to a boil.
4. Add the roasted vermicelli to the boiling milk. Cook on a medium-low flame, stirring occasionally, until the vermicelli is soft and cooked through.
5. Add the sugar and stir until it dissolves completely.
6. Simmer for another 5-7 minutes until the payasam thickens to your desired consistency.
7. Stir in the cardamom powder and the fried cashews and raisins.
8. Serve the payasam warm or chilled.