For this payasam recipe, firstly boil the milk.

Soak the almonds in warm water for 5 minutes. Peel and keep aside.

Coarsely crush the pistas and keep aside.

Then heat ghee in a non-stick pan. Add the kismis and sauté on low-medium heat, till they get some colour on them and swell. Remove the fried kismis with a slotted spoon onto a plate and keep aside.

Then add the cashews and sauté to a golden-brown. Remove and set aside together with the kismis.

Now add the semiya to the same pan and lightly sauté it in the hot ghee for 1-2 minutes.

Keep stirring the semiya for even browning.

After a couple of minutes, add the milk to the pan.

Ensure the heat is on low while pouring the milk. Mix the semiya well with the milk and simmer on medium heat, stirring occasionally, till the semiya softens. The vermicelli payasam tends to thicken while cooling. So add milk according to your desired consistency.

Then add the sugar, mix well and simmer for 1-2 minutes, till it is dissolved.

Sprinkle cardamom powder and mix well. Simmer the semiya payasam on a low heat for further minute or so. Check the sweetness of the payasam. If you want a sweeter payasam, add more sugar.

Once the consistency thickens slightly, add the dry fruits and combine well.

Transfer the cooked semiya payasam into a serving dish.