Semiya payasam (Vermicelli sweet)

Ingredients:

Roasted Vermicelli - 100gm
Boiled full cream milk -1 litre
Sugar - 3cups
Cardamom powder -1tsp
Cashew and raisins -50gm each
clarified butter/ghee - 3tsp

Method:

Fry the cashew and raisins separately in little ghee. Keep it aside.
Cook the vermicelli in 2 cups of water.
Add the milk and bring to a boil.
Cool slightly. Then add the sugar, fried cashew, raisins and cardamom powder. Stir well.

Note: Vermicelli can be cooked in a pressure cooker for 2 whistles.