Heat ghee in a non-stick pan. Add cashewnuts and raisins.
Saute till nuts are brown. Remove from heat, drain on absorbent paper and set aside.
In the same pan, add vermicelli and saute till light golden. Remove from heat and set aside.
Boil the milk in a deep non-stick pan. Add fried vermicelli, mix well and cook on medium heat for five to seven minutes.
Add sugar and condensed milk. Mix well and cook on low heat for five minutes.
Remove from heat and add cardamom powder, fried cashewnuts and raisins. Mix well and serve immediately.