Semiya Payasam

Yesterday was Onam the biggest  festival of Keralites.This is the dessert that I made to celebrate Onam. My Mom and Grandmother makes the best Payasams that I have ever had .Only thing that I don't like about their payasam is the long stirring and cooking time it takes to make it. So I thought for a while for a way to get nearly the same taste with little effort and came up with this.
Ingredients:
Semiya (Vermicelli) :3/4 cup
Milk: 4cups
Condensed milk:1
Ghee: 2 tbsp.
Cashew nuts: 1/4 cup.
Raisins: 1/4 cup.
Cardamom powder: 1 tsp.

Method:
Heat 1 tbsp. of ghee in a wide mouth, thick bottom pressure cooker. Add cashew-nuts and raisins. Fry them in the ghee till cahews turn a golden color and raisins turns to little balls, then remove them and keep aside. Add the remaining ghee and fry the vermicelli to a golden brown. Add  1 cup of milk along with 1 cup of water and pressure cook for 5 minutes. After the pressure subsides add remaining milk and condensed milk. Boil for some more time until the payasam is thickened. Remove from the stove and add the cardamom powder. Garnish with fried cashew nuts and raisins. Enjoy your 8 minute payasam.