Heat ghee in a pan. Add the cashews and cook until they turn light golden. Remove them, then add the raisins and cook until they puff up. Remove and set aside.

Add the vermicelli to the remaining ghee and roast until it turns light golden brown. Stir in the sugar.

Add the water and mix well. Cook on low heat, stirring, until the water is absorbed.

Transfer to a serving bowl. Top with the toasted nuts and sliced almonds, then serve.