Semiya Payasam

Semiya/Vermicelli: 1 cup
Ghee: 2 tbsp (for vermicelli)
Ghee: 1 tbsp (for cashew and raisin)
Milk: 5 cups
Water: 1 cup (optional- only if you are using condensed milk, otherwise substitute this with milk)
Condensed Milk: 1/3 tin
Sugar: 1/2 cup (adjust this according to your sweet tolerance level/add more if you are not using condensed milk)
Cardamom powdered: 1/2 tsp
Cashew nut and raisins: 10 each

Heat ghee and fry the cashew till golden and raisins till plump and keep aside.
In a pan, heat the ghee and roast the vermicilli in it.
Boil milk and add this to the roasted vermicilli and let it boil. Keep stirring.
After the vermcilli bloats, add the sugar and let it simmer till you get a thick consistency.
Add the condensed milk, keep stirring and turn off the stove in 2 minutes.
Now add the powdered cardamom and stir well.
Serve in a bowl and add the fried cashew and raisins on top.