In a pan, saute the vermicelli on low heat until golden. Keep it aside.

Keep all the things ready. You can use milkmaid or amul mithai mate for this recipe. (I used only 1/2 a tin of 200 grams amul mithai mate)

Boil milk in a pan, add the roasted vermicelli and cook stirring until soft and tender.

Once the vermicelli is cooked, add the condensed milk, mix well and cook for 2-3 minutes.

Add cashew nuts, raisins, and cardamom powder. Your payasam/kheer is ready. Enjoy it hot or cold!