Heat 1 tsp ghee in a pan and roast Vermicelli/semiya until light golden brown. Remove and keep it aside.

In the same pan, heat some more ghee and fry cashew nuts and raisins. Keep it aside.

In a vessel, boil 5 cup water. Then add semiya and cook it until soft.

Drain the cooked semiya and keep it aside.

Boil milk and 3 cup water in a heavy bottomed pan/uruli, stir on medium heat so that the milk and water mixture reduced to half.

Add cooked semiya and sugar.

Cook for another 10 mins. Then add cardamom powder.

Garnish the payasam with roasted cashews and raisins.