Semiya payasam is a traditional Indian dessert prepared with vermicelli cooked in milk and topped with cashews, raisins, almonds and pistachios.
In the same pan add the remaining ½ tablespoon ghee. Fry the vermicelli until it starts changing its color and becomes slightly golden. (This step can be skipped if using roasted vermicelli).
Then add 1 cup/250ml of water and 1 cup/250ml of boiled milk to the pan. Frequently stir the mixture else the milk will burn at the bottom.
Keep adding milk progressively as and when the mixture thickens. Add about 1 cup milk, and cook the vermicelli until it becomes soft.
Once the vermicelli gets cooked, add the condensed milk and sugar. Add the remaining 1 cup/250ml milk and keep it on the stove for few more minutes until the sugar dissolves.