Heat one cup water and add sugar to it, let simmer till little thick and syrupy.Turn off flame and reserve.
Break vermicelli into 2 inch pieces. Heat the ghee on a low flame and roast the broken vermicelli till golden.
Drain the vermicelli and transfer to a bowl.
In the same ghee, gently roast the slivered almonds till light golden, drain and keep aside.
Now fry the raisins till lightly coloured, drain and keep aside.
Pour off any remaining ghee from pan (can be used for any other dish).
Return pan to heat and add in the vermicelli, sugar syrup, cardamom, nutmeg. Cook till vermicelli is tender and sugar syrup is completely absorbed.
Serve garnished with the fried almonds and raisins.