Firstly, take a heavy-bottomed pan or kadhai and heat the pan on high flame. Take some ghee and bay leaf into the pan.
After the ghee is heated well enough, modify the flame to low. Add the Vermicelli. Stir fry for a minute.
Add the chopped cashew nuts with the vermicelli.
Roast the vermicelli along with the nuts in ghee on medium flame till its color changes into a nice golden brown texture.
After that, add the milk carefully into the pan.
Let it boil. Stir the vermicelli and milk occasionally. Add the required amount of sugar and mix it well.
Cook the kheer until the milk evaporates and the consistency becomes a bit thicker.
When the consistency of the kheer satisfies you, turn the flame off. It should not be too watery consistency. Rather it should be a nice and thick yummy mixture.
Finally, add some cardamom powder and the raisins into the kheer. Mix all well and cover the lid. Let it rest for some time, say 10 minutes.
Place the Vermicelli or Seviyan Kheer in a serving bowl and enjoy the delicacy! :)