Chop the almonds finely and keep aside. Soak the raisins in water for 10 minutes. Drain and keep aside.
Heat ghee in a non-stick pan and saute the vermicelli for a few seconds till it turns slightly brownish in colour. Keep aside.
Bring the milk to a boil. Add the evaporated milk and the cardamoms and bring it to a boil. Add the fried vermicelli, chopped nuts and raisins (leaving few to garnish).
Simmer on low flame for 2-3 minutes. (It does not too long to cook as I have used very fine seviyan).
Add sugar and continue to simmer till it is dissolved. Switch off the flame. Add the cardamom powder and rose water and mix well. Serve, garnished with the chopped almonds, raisins and saffron.
