Heat Ghee in a heavy-bottomed pan over medium heat.
2
Add Cashew nuts to the pan and roast until they turn light golden brown. Then add Raisins and roast until they puff up. Remove the roasted Cashew nuts and Raisins from the pan and set aside.
3
In the same pan with the remaining Ghee, add Vermicelli. Roast the Vermicelli on medium-low heat, stirring continuously, until it turns golden brown and aromatic. Be careful not to burn it.
