Indian Semiya Payasam (Vermicelli)

Heat ghee in a pan and add cashews.

Fry until golden, then remove to a plate and set aside.

Add raisins to the same pan and fry until they bubble up and are golden in color. Transfer to the plate and set aside.

Add vermicelli to the pan. If using unroasted vermicelli, roast until reddish golden. Transfer to another plate and set aside.

Boil water until it reaches a rolling boil.

Add roasted vermicelli to the boiling water and give a quick mix.

Cook covered until 85% done, about 2-3 minutes.

Meanwhile, boil milk and simmer for 3-5 minutes, then switch off the heat.

Add boiled milk to the vermicelli.

Cook for 2 minutes.

Add sugar and give a quick mix.

Cook for a few more minutes until vermicelli starts to float on top and the kheer is creamy.

Add cardamom powder, fried cashews, and raisins.

Give a quick mix and switch off the heat. Ensure it is slightly runny as it will thicken over time.