Heat cow ghee in a pan and roast cashews on low flame till they turn golden brown, transfer to another bowl

Similarly, fry raisins on a low temperature as raisins tend to burn fast, it’s better to remove from heat once they swell.

In leftover ghee roast vermicelli on low flame till they turn brown.

Tip: Based on the thickness of the vermicelli, they tend to turn their colour. For example if semiya thickness is thin they tend to get fried faster.

On a dry pan roast cardamoms slightly and transfer them to the blender.

Add little sugar to blender so that cardamoms can be blended to a soft powder.

Boil milk by adding adequate water. I used milk:water=1:2 ratio which gives you perfect consistency. If you like to have thick vermicelli payasam then lower water quantity on the other side, if you like thin consistency then you may add a bit more water.

Note: Point to be noted, don’t get confused with the consistency of Semiya payasam when it's boiling as once cooled, it becomes a bit thick.

Add semiya and sugar, lower temperature and cook till they turn soft.

Note: While making kheer there is a tendency of getting burnt to the bottom so it’s a good idea to stir occasionally.

Sprinkle cardamom powder, mix well. Cook for a minute or two.

Add roasted raisins and cashew, mix.

Transfer to a serving bowl and garnish Semiya Payasam or Vermicelli Payasam with remaining dry fruits and serve hot or chilled.