1 cup sugar
2 cup milk
2 table spoon ghee
10-15 cashew nuts
2 cups water
1. In a pan, add one spoon ghee, roast vermicelli in medium flamewith constant stirring. The vermicelli should turn golden color. Bring water to boil in a large bowl, add vermicelli . cook for 6-8 minutes until vermicelli becomes soft.
2. Add sugar and stir well. Powder the elachi and add to it. The cooked vermicelli turns transparent at this stage. Boil for 2-4 minutes.
3. Now add milk and bring to boil. Boil for a minute and switch off the stove. In a pan , add ghee, fry the cashews into golden yellow colour. Fry the raisins in the ghee until it fluffs up. Add these fried cashews and raisins to payasam along with ghee, Stir well.
4. Serve hot or cold.
NOTE: you can increase the quantity of milk depending upon the consistency you require.