Heat 2 tsp of ghee in a pan and roast the semiya until it turns golden.

Remove to a plate and allow it to cool.

Heat 4 cups of milk in a heavy bottemed pan and bring it to boil.

Reduce the heat to medium and add the roasted vermicelli and allow it to cook.

When it is cooked, add the sugar.

Check for sweetness and add more sugar if required.

Add the cardamom powder and remove from heat.

In a small pan add remaining ghee, roast the cashews and raisins. Remove and set aside.

Garnish with cashews and raisins.