Semiya Payasam

Heat Ghee in a heavy-bottomed pan over medium heat.

Add Cashew nuts and fry until golden brown. Add Raisins and fry until they puff up. Remove the fried Cashew nuts and Raisins from the pan and set aside.

In the same pan, add Vermicelli and roast it in the remaining Ghee until it turns light golden brown and aromatic. Ensure it does not burn. Remove the roasted Vermicelli and set aside.