Cut the almonds into small pieces and powder cardamoms finely. Keep it aside.

Heat a heavy bottomed vessel/kadai, add 1 teaspoon of ghee and fry cashews and almond pieces together. Once the cashews turn slightly brown, remove them. Now add raisins to the same kadai and fry till they puff up. Remove and keep them aside.

Add one more teaspoon of ghee to the same kadai and fry the vermicelli till they turn slightly brown in color. Make sure they are not burnt. Once it is done, add the boiled milk and let it cook till soft. You can check by pressing the vermicelli using ladle, if it cuts into two then the vermicelli is cooked properly.

Now add the sugar, fried dry fruits and powdered cardamom. Stir well and bring it to boil.

Vermicelli kheer is ready to serve. You can relish it hot or chilled as per your preferences.

This kheer tends to thicken on cooling, so let it be of running consistency initially. After few hours if it is too thick, then you can add some more milk to get back the desired consistency.

If you need more sweetness you can increase sugar quantity to 3/4 bowl. I like mild sweetness so I have added only 1/2 bowl.

Bowl is a reference here, you can take a cup of your choice. Use the same for all ingredient's measurement.

You can add few saffron too, that gives nice color to the kheer.