In the same pan, heat another 1 tablespoon ghee and roast cashew nuts and almonds until light brown, transfer them to a plate.

Boil milk in the same pan or another pan over medium flame.

When milk comes to a boil, add roasted vermicelli. Stir and cook until it turns soft or for around 5-7 minutes. Keep stirring continuously while cooking and make sure not to overcook it.

Transfer vermicelli kheer to a large serving bowl. Place it in a refrigerator for 1 or 2 hours to chill. If it turns too thick after chilling then add milk (previously boiled and cooled milk) to get your desired consistency. Garnish with roasted almonds and cashew nuts and serve.