In the same pan, heat 1 tablespoon of ghee and sauté the cashews, almonds, and raisins until they turn into golden brown. 

Once they're done, take them out and set them aside.

In a big pan, add the whole milk and heat it.

Make sure to stir it now and then to prevent the milk from sticking to the bottom of the pan.

Allow the milk to come to a gentle boil.

Add the roasted vermicelli to the boiling milk and let it cook.

Stir well and let it simmer for around 5 minutes, or until the milk becomes creamy and the vermicelli has swollen.

Add some sugar and give it a good stir until it’s completely dissolved. 

Then, sprinkle in the cardamom powder and saffron strands, and mix everything together nicely.

Mix in the fried nuts and raisins, and then allow it to simmer for another two minutes before turning off the heat.

Garnish it with a few saffron strands.