Wash and soak sago for 4 to 6 hours
Cook the roasted vermicelli in boiling water for 3 to 5 minutes. Drain and wash in cold water. It should not be overcooked.
Heat ghee, roast the cashews and raisins. Drain and keep aside.
Add milk and let the milk boil for 2-4 minutes.
Add the sago to the boiling milk and cook until most of them turn clear and then add cooked vermicelli.
Add sugar and cardamom powder and cook further till you get the desired consistency.
The kheer becomes thick after cooling, so make sure you keep the consistency a little runny.
Pour into bowls and garnish with cashews, raisins, and saffron.