Heat ghee in a pan over medium heat. Add crushed cardamom pods and sauté for a few seconds until fragrant.

Add chopped cashew nuts and almonds to the pan. Roast them until they turn golden brown. Remove and set aside.

In the same pan, add vermicelli (sevai) and roast until it turns golden brown. Ensure to stir continuously to prevent burning. Remove and set aside.

In a separate saucepan, bring whole milk to a boil over medium heat. Once it starts boiling, reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally.

Add roasted vermicelli to the simmering milk. Cook until the vermicelli is soft and the milk thickens, stirring occasionally to prevent sticking.

Dissolve saffron strands in a tablespoon of warm milk and add it to the kheer along with sugar. Stir well until the sugar is completely dissolved.

Add the roasted nuts, raisins, nutmeg powder, and dried rose petals (if using) to the kheer. Mix everything together and let it simmer for another 5-7 minutes.

Once the kheer reaches your desired consistency, turn off the heat and let it cool slightly before serving.

Garnish with additional nuts and rose petals, if desired. Serve warm or chilled, as per your preference.

This recipe serves 4-6 people.