In a saucepan, heat coconut oil and fry the cashews until slightly brown.

Add in the black raisins and cook until they puff up. This takes about 3-4 minutes. Set aside to cook.

To the same pan, add the vermicelli and sauté them until they turn light brown. This process is to ensure they do not stick or become mushy when cooked.

Stir in the oat milk and coconut condensed milk. Followed by saffron, brown sugar, and fresh pounded cardamom seeds.

Let the vermicelli cook on low to medium heat until the mixture gets thicker. Occasionally stir to ensure the vermicelli does not stick to the bottom of the pan.

Check the taste and adjust sweetness and consistency as needed by adding more sugar and oat milk.

Remove from the heat and garnish with roasted nuts and pounded cardamom seeds.

Serve.