firstly, in a large kadai heat 1 tsp ghee and roast 1 cup vermicelli on low flame until it turns golden brown.
now add 4 cup milk and give a good stir.
boil for 7 minutes or until the semiya is cooked completely.
now to prepared caramelised sugar, in a pan take ½ cup sugar.
keep stirring and cook on low flame until the sugar melts.
continue to cook until the sugar syrup turns golden brown.
pour the caramelised sugar over the kheer and mix well. make sure the kheer is super hot, else the caramelised sugar will harden if the kheer is cold.
continuously stir until everything is well combined.
simmer for 2 minutes or until everything is fully cooked. keep aside.
in a pan heat 1 tsp ghee and roast 2 tbsp raisins and 2 tbsp cashew.
roast until the cashew turn golden brown.
pour the dry fruit over the kheer and add ¼ tsp cardamom powder. mix well.
finally. enjoy caramel semiya kheer piping hot or chilled.