Semiya Payasam

Ghee: 3/4 cup
Vermicelli: 3/4  cup
Hot milk: 6 cups
Sugar: 3/4 cups
Green caradamoms: 6 (peeled and powdered)
Cashew nuts: 1/3 cup
Raisins: 1/3 cup

Procedure:

Heat 1/2 cup ghee in cooker for about 2 minutes. Add vermicelli. Stir fry till golden brown (approximately 2 minutes). Add milk and sugar. Till sugar is dissolved.

Close cooker. Bring to full pressure on medium heat. Reduce heat and cook for 1 minute.

Remove Cooker from heat. Reduce pressure by pressure by placing cooker in a basin of cold water for about 2 minutes.

Open cooker. Add caradamom powder.

Place cooker on high heat. Cook till payasam is slightly thickened (approximately 5 minutes), stirring constantly.

In a pan, Heat remaining 1/4 cup ghee for about 2 minutes. Add cahew nuts. Stir fry till golden brown. Add raisins. Stir for a few seconds and pour over payasam. Stir. Serve hot.