Pound the cardamom seeds to a powder with the caster sugar using a pestle and mortar. Tip into a saucepan with the 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 they darken.

Pour the boiling milk over the vermicelli and continue simmering, stirring all the time, for 5 mins or until it 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 it into the pan. Bring up to a simmer, then stir in the raisins. Spoon into small bowls and scatter over the fried cashews before serving immediately.