Take a pan, add ghee and fry cut vermicelli until golden brown. Add 2 cups of milk and let the vermicelli cook. Add remaining milk, and let it simmer on medium heat until the milk starts to condense. Add sugar and keep stirring on low heat. Add powdered cardamom. Fry the cashews and raisins in a separate pan with ghee until golden brown. Add to the above and stir well. Serve.