Place the medium-sized saucepan on a burner, setting the heat on medium-low. Add the ghee.
Break the seviyan (also known as vermicelli). After the ghee has melted in the saucepan, add the broken seviyan to the pan.
If not using pre-roasted seviyan, you will need to roast the seviyan.
Setting the heat to medium-low, frequently stir the seviyan until it roasts to a golden brown color.
Once the seviyan has achieved its golden brown color from roasting, add the nuts and raisins to the saucepan. Stir to combine.
Lower the heat to low. Pour the milk into the saucepan. Stir well for 3-4 minutes.
Add the sugar to the saucepan. Continue to stir to combine the mixture.
Add the milk powder to the saucepan. Stir to combine.
Add in the measured cardamom powder. Stir to adequately combine.
Now it is time to allow the mixture in the saucepan to thicken. The seviyan will have begun to soak in the milk and seasoning. Once all of the milk has been absorbed into the seviyan, remove the saucepan from the burner, turning it off.
This dish can be served hot, warm, or chilled. It is up to the individual’s preference. Enjoy!