Roasting Vermicelli.
Heat 1 tablespoon ghee in a heavy kadai or pan. Add 3 cloves. Fry for 2 to 3 seconds. Addition of cloves is optional.
Add the broken seviyan or vermicelli.
Stir and continuously roast seviyan on a low to medium-low heat.
Roast till the seviyan strands turn golden brown.

Making Vermicelli Kheer
Reduce the flame to its lowest and slowly pour milk in the pan. Mix very 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 on a low to medium-low heat. Once the milk comes to a boil, then add 7 to 8 tablespoons sugar or as per taste.
Mix very well so that all the sugar dissolves.

Next add 10 to 12 saffron strands. Mix and stir.
Next add 1 tablespoon of sliced almonds and 1 tablespoon chopped cashews. Mix well.
Then add ½ teaspoon cardamom powder.
Also add 4 to 5 dried rose petals. This step is optional. Skip if you do not have dried rose petals.
Cook the vermicelli kheer mixture for 4 to 5 minutes more till the seviyan gets cooked and the milk thickens. When the seviyan has softened and cooked well, the kheer will also thicken and look creamy.

Switch off heat and then 1 tablespoon of golden raisins. Mix again. Check the taste of semiya kheer and if required you can add some more sugar.
Serve the seviyan kheer hot, warm or chilled. You can garnish with some chopped nuts or dried rose petals while serving. Do note that on cooling, the kheer will thicken.
Refrigerate any leftovers and try to eat within 1 to 2 days. On refrigeration, the kheer will thicken.

Either you can enjoy it cold or heat it in a pan with a splash of milk to loosen the consistency.