Break up vermicelli into around six-millimeter lengths. Fry in one tablespoon of ghee until brown. Remove and leave it aside.
Fry cashewnuts in the remaining ghee until light brown. Mix the vermicelli with sugar, salt and milk. Simmer and cook until the vermicelli is soft and the mixture has the consistency of pouring custard.
Garnish with fried cashewnuts and serve hot.