Cook the semiya (vermicelli) in water until soft.

In a saucepan, add water and semiya and bring to a boil.

Turn heat to medium and cook until soft.

Add milk, sugar, cardamom powder, and saffron.

Stir until sugar dissolves completely.

Simmer for 5 minutes until flavors are absorbed and the payasam looks thick and creamy.

Adjust consistency based on preference, noting it will thicken as it cools.

Roast cashew nuts in ghee on low heat until golden and crisp.

Add raisins and stir until they puff up.

Garnish payasam with roasted cashews and raisins.

Serve hot or cold.