Heat 2 tablespoons ghee in a pan and add ¼ cup semiya.

Put it on medium heat and fry till light brown.

After frying, add the required amount of water and bring to a gentle boil.

Once the semiya cooked well, add 3/4 liters of milk.

Bring to a boil over medium heat for 15 to 20 minutes stirring occasionally.

When the payasam boils well and thickens, add 1/4 cup of sugar and mix.

Sprinkle 3 tablespoons of sugar in a heavy saucepan.

Then put on low heat until sugar is dissolved and caramelized.

Then add ¼ cup condensed milk.

Stir until the condensed milk changes color and turns brown over low heat.

Then add the caramel mixture to the payasam and stir.

Mix well and add cashew nuts and raisins fried in ghee.

Yummy caramel payasam is ready.