1. Mash bananas well with a fork or hand and keep aside.
2. Dry roast vermicelli until it turns golden brown in colour.
3. To this, add mashed bananas and sugar and mix well.
4. Pour milk and bring it to a boil.
5. Keep the pan on med-low flame and allow vermicelli to become soft and cooked.
6. When the vermicelli appears cooked and the payasam becomes a little thick, turn off the flame.
7. In a different pan, heat ghee and add raisins, cashews, cardamom seeds.
8. Stir well until the raisins bubble up and cashews turn golden brown in coluor.
9. Add this to the prepared payasam and mix well.

Recipe courtesy: Trendy Relish