Seviyan Kheer (Semiya)

Ingredients:

Seviyan/Semiya/Vermicelli - 1 Cup 
Boiled Milk - 3 Cups  
Sugar - 1/2 Cup [ to taste] 
Condensed Milk - 2 tbsp [optional]
Cardamom powder - 1/2 tps 
Cashew Nuts - 6-7 [chopped]
Raisins - 1 tps 
Ghee/Clasified Butter - 1 tsp [optional]

Method:

1. In a pan heat ghee, fry the cashews, raisins until golden brown in medium flame & keep aside OR dry roast the cashews in case of not using ghee.
2. In a same pan fry the seviyan/semiya until golden brown and keep aside OR dry roast the seviya in case of not using ghee.
3. Add boiled milk to seviyan and cook in medium flame until it starts to boil, add sugar, condensed milk and stir well to mix.
4. Cook for 3-4 mins until seviya gets soft on medium flame, add half of cashew, raisins, cardamom powder, give a gentle stir and off flame. 
5. Garnish with remaining nuts.  Serve warm or cold.
Variations ~

~ You can cook semiya in water and then add milk, this way semiya doesn't get thicker very fast.
~ You can skip condensed milk if you wish.
~ Normally payasam tends to get thicker once it cools down, you may add boiled milk again and stir while serving.
~ Add few stands of saffron for richer kheer.
~ I used less than 1/2 cup of sugar, adjust sugar according to taste.