Fry vermicelli in a tsp of ghee till golden brown.

Boil water in a bowl. Add vermicelli to the boiling water and cook covered, stirring now and then.

Once the vermicelli is soft, add the sugar and continue stirring occasionally.

Soak the Saffron in 1 cup of milk and add this milk to the boiling mixture.

Powder the cardamom and add this to the mixture.

Fry cashew and raisins in ghee and add them to the mixture as well.

Mix well and boil the mixture for a few minutes.

Once done, remove from fire and add one cup of room temperature milk to the mixture. :- adding cold milk in the end to the payasam will make sure the payasam remains watery even after cooling down.

Serve semiya payasam hot or cold. Happy cooking :)