Heat 1 teaspoon of oil and add the broken vermicelli pieces. Roast over a medium flame, stirring frequently, until the pasta gets lightly golden-brown and is evenly toasted. Remove to a plate and set aside.
Heat the remaining teaspoon of oil and then add the cardamom, nuts and raisins. Roast them, stirring frequently, about three to four minutes or until the nuts are lightly golden.
Add the almond milk and then the roasted vermicelli.
Give everything a good stir, bring the mixture to a boil, and let it cook about five minutes.
Add the sugar and the vanilla extract and let the payasam cook another 10 minutes or until it thickens noticeably and the pasta is very tender.
Turn off the heat and serve the payasam warm or chilled. It is delicious either way.
Tip: The Kheer thickens as it stands, so thin it out, if needed, with some almond milk before serving.