Fry the Dry Fruits: Heat 2 tablespoons of ghee in a pan or kadhai over medium heat. Add your mixed nuts (cashews, almonds, and raisins). Roast them lightly until they turn a pale pink colour. Remove them quickly onto a plate so they do not burn.

Roast the Vermicelli: In the same pan with the leftover ghee, add 1 cup of thick vermicelli. Even if you buy the pre-roasted variety, roast them for about 2 minutes on low-to-medium heat to enhance the buttery flavour. Remove and set aside.

Boil the Water: Pour 1 1/4 cups of water into the empty pan. Toss in the 2 crushed whole cardamom pods and 1 pinch of salt. Let the water come to a rolling boil.

Cook the Sevai: Once the water is boiling hot, add the roasted vermicelli. Cover the pan with a lid and let it cook on medium heat for about 1 1/2 minutes.

Sweeten the Dish: Remove the lid and give it a gentle stir. The vermicelli should be halfway cooked. Now, add 1/2 cup of sugar and mix well.

Simmer and Cover: As the sugar melts, it will release moisture. Cover the pan again and cook for 1 more minute on medium heat until the vermicelli absorbs all the liquid.

Add Flavourings: Remove the lid. The mixture should now be dry and fluffy. Add the fried nuts back in, along with 1/4 teaspoon of cardamom powder and a freshly grated pinch of nutmeg.

Final Mix: Give everything a final gentle mix. Turn off the heat and serve your delicious Sweet Dry Vermicelli warm!