Heat ghee in a heavy pan, add cardamom. Add broken seviyan or vermicelli. If the vermicelli strands are very long then break them with your hands prior to roasting.

Stir and continuously roast seviyan on low to medium-low heat. Stir often while roasting semiya for even browning. Roast on a medium flame till the seviyan strands turn golden brown.

Pour milk into the pan. Milk can be chilled, hot or at room temperature. For thicker kheer, add less milk & mix well.

Simmer milk on a low to medium-low heat. Stir occasionally so that the milk or seviyan does not stick to the bottom of the pan.

Let the milk come to a boil. Once the milk comes to a boil, then add sugar or as required according to your preferred sweetness. Mix very well so that all the sugar dissolves.

Next add saffron strands. Mix and stir. Add chopped dryfruit and mix well.

When the vermicelli has softened and cooked well, the kheer will also thicken and look creamy. Do scrape the sides of the pan where milk solids will be collected and add them to the kheer.
Garnish with some sliced dryfruit,dried rose petals & Serve hot.