Combine the sugar, nuts, cardamom powder and khoya and mix well. Keep aside.
Heat the ghee in a broad pan, add the vermicelli and saute till it becomes light brown in colour.
Add the khoya mixture and mix well.
Add the remaining ingredients and mix well. Divide the mixture into equal portions and make small laddoos out of each.
Cool at room temperature and serve immediately or store in an air-tight container.