Firstly add half of the ghee to a heavy bottom pot and heat up.

Add cashews and fry till golden.

Then add sweet raisins and fry just until they plump up. Remove these to a plate and keep aside for garnish.

Next add the rest of the ghee and add semiya to the same pan. Roast till slightly golden on a low to medium flame. (skip this step if using pre-roasted semiya)

Pour milk to the pot. Let the milk boil on a low to medium flame.

Boil till the vermicelli is fully soft cooked. Keep stirring to avoid burning.

Add sugar. Cook for 3 to 5 mins on a low flame until the semiya payasam becomes thick.

Add cardamom powder. Turn off when the it reaches a thick pouring consistency. It will thicken further after cooling.

Garnish semiya payasam with fried nuts and raisins. Serve hot or chilled as desired.

Find video above the recipe card. Press saute button and add half of the ghee to the inner pot of the Instant pot.

When the ghee melts, add cashews and fry until golden.

Remove them to a plate. If using raisins fry them just for 30 seconds and remove to the plate.

Add the rest of the ghee (optional) and semiya. Fry until lightly golden stirring often. If using roasted vermicelli then just fry for 30 seconds.

Pour milk and add sugar.

Press cancel and stir well. Close the lid and then press porridge button.

Set the timer to 6 mins and position the steam release handle to sealing.

The ip will beep when the semiya payasam is done. Wait for the pressure to release naturally for 6 minutes.

Add cardamom powder and gently stir it. If the payasam is runny you can cook on saute mode for 2 mins.

Garnish with cashews and raisins. Serve semiya payasam chilled or warm.