Heat a heavy bottom pan with 1 tablespoon ghee.
Add 12 to 15 cashew nuts and fry till lightly golden.
Next add 1 to 2 tablespoons sweet raisins.
Saute till they turn plump.
Remove these to a plate and keep them aside.
Add another tablespoon ghee and add ¾ cup semiya to the same pan.
Roast the semiya till slightly golden on a medium flame.
Pour 4 cups milk to the pot.
Bring the milk to a boil on a low to medium flame. Stir and make sure there are no lumps.
Keep stirring and cook on a medium heat to prevent burning.
Cook till the vermicelli is fully soft cooked. Keep stirring to prevent burning.
Add ½ cup sugar and cook on a low heat until the semiya payasam turns thick.
Next add ½ teaspoon cardamom powder. Remove from heat when it is of a thick pouring consistency.
Semiya payasam will thicken upon cooling.
Garnish with nuts and raisins. Serve semiya payasam warm or chilled.