Heat 1 tablespoon ghee in a heavy bottomed pan over medium flame. Add thin vermicelli.
Stir constantly and roast it until golden brown. Stir to roast all strands evenly. Transfer it to a plate.
In the same pan, heat another 1 tablespoon ghee and roast cashew nuts and almonds until light brown, transfer them to a plate.
Boil milk in the same pan or another pan over medium flame.
When milk comes to a boil, add roasted vermicelli. Stir and cook until it turns soft or for around 5-7 minutes. Keep stirring continuously while cooking and make sure not to overcook it.
Add sugar, raisins and cardamom powder. Stir and cook until sugar dissolves.
Cook for 2-3 minutes and turn off the flame. Let it cool at room temperature.
Transfer vermicelli kheer to a large serving glass. Place it in a refrigerator for 1 or 2 hours to chill.
