In a pan heat 2 tsp of ghee and fry the Vermicelli lightly browned . Set aside.
In a separate pan bring the milk and 1 cup water to boil. Add the fried pasta and continue boiling for 5 min. Add the sugar and simmer, stirring frequency to prevent the semiya from sticking to the bottom ( 20 to 25 min ) the mixture is done when it reach the consistency of heavy cream.
Fry the raisin and cashew nuts in the remaining 2 tsp ghee until lightly browned. Add these and the cardamom to the milk , stir and remove from the heat.