Heat a kadhai with a tbsp of ghee. Fry cashewnuts till little golden brown. Take out and keep aside.
Next add some more ghee. Fry the semiya (vermicelli) till brownish. Take out and keep aside.

In the same kadhai pour 500 ml milk. Put the cardamoms. Boil milk till it's quantity is bit reduced.
Next add the fried vermicelli into the boiling milk. Give a nice mix. Let it cook in slow heat.

After vermicelli has plumped up little bit, add the soaked sabudana.
(Discard the extra starch of the sabudana, then only add).
Add salt. Mix nicely. Let it cook in slow heat.

When vermicelli is totally plumpy and sabudana is transparent, add sugar. Give a nice mix. As sugar is dissolved, check the consistency. Add rest of the milk. Mix gently. Let it be on slow heat.
As you find it boiling into the perfect consistency, (kheer becomes thicker upon cooling),
add some fried cashewnuts and keep some for garnish. (You can add any dry fruits of your choice.)
Give a nice gentle mix. Now add ghee and mix.
Switch the flame off!!
Sagoo semiya kheer is ready!!

Transfer into a dish. Garnish with fried cashewnuts.
Let the kheer become warm or come to room temperature, serve then.