Roast the vermicelli

• Heat the ghee in a frying pan.
• Add the vermicelli and roast until golden and fragrant.

Fry the nuts and raisins

• In the same pan, fry the cashews until golden.
• Add the raisins and fry until they plump up, then set aside.

Cook the vermicelli in milk

• Bring the milk to a boil in a saucepan.
• Add the roasted vermicelli and simmer until soft and the milk thickens slightly.

Sweeten the payasam

• Stir in the sugar and crushed cardamom.
• Simmer until the sugar has fully dissolved.

Add the matcha

• Whisk the matcha powder with a little warm milk in a bowl to make a smooth paste.
• Stir the matcha paste into the payasam and remove from the heat.

Finish and serve

• Garnish with the fried cashews and raisins.
• Serve warm or chilled.