Grind the cardamom seeds and caster sugar to a powder using a pestle and mortar. Put in a saucepan with the whole milk and bring to a boil over a medium heat, stirring occasionally.

Heat the ghee in a wok or karahi over a medium heat and fry the vermicelli for 3-5 mins, stirring continuously, until darkened.

Pour the boiling milk over the vermicelli and continue simmering, stirring all the time, for 5 mins or until the mixture thickens. Stir in the jaggery or muscovado sugar and cook for a further 2-3 mins.

Whisk the coconut milk to break up any lumps and pour into the pan. Bring to a simmer, then stir in the raisins. Spoon into small bowls and scatter over the fried cashews before serving warm.