Heat ghee in a pan and fry chopped cashews, and washed kismis. Remove.

Boil water in a sauce pan and add grated jaggery. Let the jaggery melts fully.

Fry vermicelli in ghee till it becomes golden colour. Now slowly pour the boiled and melted Jaggery water into the roasted vermicelli, add cardamom powder and mix. Cook for 10 to 15 minutes. Remove the pan when the vermicelli becomes soft.

Granish with fried cashews and kismis.