In a heavy-bottomed saucepan, add 1 teaspoon of ghee and roast the vermicelli on low heat until a roasted aroma is released.

Boil 2 cups of water in a separate saucepan.

Add sugar, cardamom powder, and saffron strands to the boiling water and stir until the sugar dissolves completely.

Once boiling, add the roasted vermicelli to the sugar syrup.

Reduce heat to low and simmer until the vermicelli is cooked completely.

Add 1/4 cup of ghee and mix properly, allowing it to cook for another 2 minutes.

In a small pan, add 1 teaspoon of ghee on low heat.

Add cashew nuts and roast until crisp and golden.

Add raisins, stir for a few seconds, and set aside.

Turn off the heat.

Garnish the Semiya Kesari with the roasted cashew nuts and raisins.

Serve hot or cold as desired.