In a heavy bottom stock pot add 1 table spoon of ghee and roast the nuts until golden brown on medium heat. Remove the nuts and set aside.
In the same pot add 2 tbsp of ghee and the vermicelli. Roast until unevenly browned. It doesn’t need to be perfect but it needs a little color. Remove the vermicelli from the pot and set aside.
In the same pot add the milk and gently bring to a boil. Once boiling add the roasted semiya into the milk and reduce the heat. Add the cardamom powder, salt and stir.
Once the semiya is almost cooked, which should take about 10 mins on medium heat, add the sugar and reduce heat to low. Stir until dissolved.
Add most of the nuts and stir. Remove from the heat and cover. Serve as you like, hot, warm or cold.
Garnish with remaining roasted nuts when serving.