Semiya Payasam

Method

Heat 40ml of ghee in a heavy-bottomed pan and roast the vermicelli, stirring continuously until golden and fragrant, about 5-7 minutes. In a separate pan, heat the remaining 20ml of ghee and fry the cashew nuts and raisins until golden, then set aside. Pour the water into the roasted vermicelli and cook until it softens and absorbs the liquid, stirring occasionally. Add the whole milk and condensed milk to the vermicelli, stirring gently to combine, and simmer for 3-4 minutes until it reaches a creamy consistency. Fold in the fried cashews, raisins, and crushed cardamom, adjusting the sweetness if needed. Serve warm in bowls, drizzling with the remaining ghee if desired.