Directions

• Heat 1 tbsp of ghee in a pan and add the roasted vermicelli and roast for 15 secs or so and add the water to cook the vermicelli for 1-3 minutes
• Add the evaporated milk and mix well and bring to a boil
• Add the sugar at this time and mix and allow the sugar to melt
• Cook for 2-4 minutes to allow the milk vermicelli mixture to thicken a little
• Switch off the flame and add the cardamom powder and mix
• Heat the remaining tbsp of ghee and roast the cashews to a golden brown , around 10 secs and add the raisins , stir and switch off the flame
• Add the cashews and raisins to the milk vermicelli dessert
• The kheer/payasam is ready to enjoy