Add ghee to a heavy bottom pot and heat up. Add cashews and fry till golden, add raisins and saute. Keep these aside to use for garnish.Add semeya to the same pan and roast till slightly golden on a low flame. If using very thin vermicelli set this aside in a bowl.Add milk and water to the pot. Let the milk boil on a low to medium flame. If the vermecelli was set aside add it now. Boil till the vermicelli is fully cooked. Keep stirring to prevent the payasam from burning.Add sugar and cardamom powder. Cook for 3 to 5 mins on a low flame for the semiya payasam to thicken.Garnish with fried nuts and raisins
