1Place a heavy bottomed pan on medium heat, then add a teaspoon of water. When it start sizzling, add milk and let it come to a boil. This is how milk will not stick to the bottom. Also stir in between to prevent it from getting burnt.

2Add sugar and stir until it dissolves. Let it simmer on low heat for another 6 - 7 minutes to thicken it.

3Meanwhile place a saute pan on medium heat on another burner or gas. Once it's hot add chopped almonds and raisins. Saute for 30 seconds or till raisins plumps up.

4Add the semiya (vermicelli) and roast for 1- 2 minutes. Crush it little with spatula. Switch off the gas.

5Then add vermicelli and nuts in simmering milk. Cook for 2 minutes more till semiya softens.

6Add green cardamom powder and kewra water. Stir it once and switch off the gas. Delicious semiya payasam is ready to serve.

7You can serve it warm or cold. As it cools the kheer will become thick. You can add hot or cold milk to adjust the consistency of the kheer before serving.