Delicious Semiya Payasam - A Creamy Vermicelli Pudding

1.In a large saucepan, heat the ghee over medium heat.

2.Add the vermicelli to the ghee and roast it until it turns golden brown, stirring continuously to prevent burning.

3.Once roasted, add the whole milk to the saucepan and bring it to a boil, stirring occasionally.

4.Reduce the heat to low and let it simmer for about 10-15 minutes, or until the vermicelli is cooked and soft.

5.Stir in the sugar and mix well until it dissolves completely.

6.Add the cardamom powder and vanilla extract (if using) to the mixture and stir well.

7.In a separate small pan, heat a little ghee and fry the cashews and raisins until golden brown. Add them to the payasam.

8.If using, add the grated coconut and mix well.

9.Remove from heat and let it cool slightly before serving.