4 tsp ghee
4 tsp cashewnuts, halved
2 tsp raisins
200 gms vermicelli
4 cups water
2 litres milk
1 cup sugar
¼ tsp cardamom powder
Heat ghee and lightly fry the cashewnuts and raisins. Set aside.
Grease a skillet with ghee and fry the vermicelli in it, till light brown.
Boil the water in a pan and add the vermicelli to it.
When half the water is absorbed, add the milk and sugar and simmer.
Stir in cardamom powder. Sprinkle the fried cashewnuts and raisins over the payasam. Remove from fire and serve hot.