Semiya Payasam

Break the vermicelli into short pieces about 3 cm long and halve the cashews. Measure the raisins, sugar and cardamom into small bowls and set them by the stove.

Melt the ghee over low heat, about 1 minute, in a heavy-bottomed saucepan large enough to be only half full once everything is in.

Add the cashews to the pan and fry, stirring, about 1 to 2 minutes until light golden, then lift them out with a slotted spoon onto a plate.

Add the raisins to the same pan and stir 20 to 30 seconds until they puff up and turn round, then lift them out onto the plate.

Tip the vermicelli into the same pan and roast over low heat, stirring all the time, about 3 minutes until evenly golden.

Pour in the milk, turn the heat to medium and bring it to a boil, about 6 to 8 minutes, stirring often and scraping the base of the pan.

Turn the heat to low and simmer 10 to 12 minutes, stirring every minute or so and scraping the base, until the vermicelli is soft and the milk has thickened slightly.

Stir in the sugar and simmer 2 to 3 minutes more, stirring, until it has dissolved and the payasam looks glossy.

Turn off the heat and stir in the cardamom, then most of the cashews and raisins, keeping a few back to scatter on top.

Serve the semiya payasam hot or at room temperature in small bowls, topped with the reserved cashews and raisins. It is also good chilled.