Dry roast the vermicelli on low flame sauteing until it turns golden brown and it gives the wonderful toasted aroma.
In a heavy saucepan, heat milk on medium flame. Add the fried vermicelli. Simmer on a low to medium flame for 6-8 minutes, or until the vermicelli is cooked. Add the sugar, salt and simmer for five more minutes, stirring frequently to prevent sticking.
In a separate pan fry the cashew-nut and raisins in ghee until lightly browned. Add it to the boiling pudding.
Add in the cardamom powder (I use a mortar and pestle for powdering small quantities of cardamom and it works really well. )