Melt ghee in a heavy pan or kadai and add cashewnuts.

Fry cashewnuts on low heat till golden.

Remove fried cashewnuts with a slotted spoon. Add raisins in the same ghee.

Fry raisins on low heat till they swell up. Stir often.

Once the raisins swell up, remove them with a slotted spoon.

Keep the fried cashewnuts and raisins aside.

In the same pan, add broken semiya (vermicelli). To know more, swipe up!

Mix and roast the semiya on low heat, stirring often.

Roast till the semiya turns golden. Make sure, not to burn the semiya.

Once the semiya strands turn golden, add milk.

Mix the ingredients well.

Simmer on low or medium-low heat till the semiya softens. Keep stirring at intervals.

Scrape the sides of the pan and add to the payasam, while the semiya is softening.

After the semiya has softened, add sugar as per your taste.

Add cardamom powder too.

Mix very well and simmer semiya payasam on low to medium-low heat for 2 to 3 minutes more.

Switch off heat and add the fried cashewnuts and raisins.

Serve semiya payasam warm. For more recipes, visit