Heat ghee in a karhai, add vermicelli and sauté over medium heat, stirring constantly but gently, least it crumbles until golden brown. Drain the fat.
The almonds: Blanch, cool and remove the skin.
The cardamom: Peel, discard the skin and pound the seeds.
Boil milk in a handi, add the fried sevian, stir carefully and simmer until milk is reducing by half.
Add almonds and simmer for 5 minutes.
Then add sugar and stir until dissolved.
Now add raisins, stir, add the pounded cardamom seeds and kewra, stir.
To serve: remove to a bowl and serve hot.
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