Heat 2 teaspoon ghee, add 12-15 nos cashews.
Fry until golden, remove to a plate and set aside.
Add 1 tablespoon raisins to the same pan. Fry until it bubbles up and is golden in color. Transfer to the plate and set aside.
Now add 1 cup vermicelli. I used unroasted variety so roasted it. If you have roasted vermicelli skip this step.
Roast until reddish golden. Transfer to another plate and set aside.
Boil 1 and 1/2 cup water until rolling boil.
Now add roasted vermicelli to it. Give a quick mix.
Cook covered until 85% done it may take just 2-3 mins so keep an eye.
Meanwhile boil 4 cups ir 1 litre milk. Use full cream milk.
Simmer 3-5 mins. Switch off. Vermicelli is 3/4th done.
Now add boiled milk. Cook for 2 mins.
Add 1/2 cup sugar to it. Give a quick mix.
Cook for few more mins until vermicelli starts to float on top and the kheer is creamy.
Add 1/4 teaspoon cardamom powder, fried cashews and raisins.
Give a quick mix and switch off. Enjoy Semiya Payasam!