Melt ghee over medium heat in a large heavy-bottomed pot. Once it begins to shimmer, add cracked cardamom pods, and fry until fragrant, about 30 seconds.
Place the vermicelli in the pot, breaking it as needed. Brown it over medium heat, about 2 to 3 minutes.
Slowly pour milk into the pot. Cover, and bring to a boil.
Remove the lid, and lower to a simmer. Add sugar and stir until it dissolves.
Let the seviyan simmer on medium to medium-low heat for 10 to 15 minutes, stirring occasionally. Once the mixture begins to thicken, and you are close to the desired consistency, remove from heat. Remove and discard the cardamom pods.
Pour seviyan into serving bowl, and let it set at room temperature. Garnish with slivered almonds or your choice of nuts or dried fruit. Refrigerate after serving.
