Melt 1 tablespoon of ghee in a heavy saucepan. Add 1 cup of broken, unroasted wheat vermicelli and stir over medium-low heat until golden.
Lower the heat and slowly add 1 liter of whole milk. Simmer gently, stirring often to prevent sticking.
Stir in 7 tablespoons of sugar, 10 saffron strands, 1 tablespoon of sliced almonds, 1 tablespoon of chopped cashews, and ½ teaspoon of ground cardamom.
Cook for 4-5 minutes, until the vermicelli is tender and the milk lightly thickens. Remove from the heat and stir in 1 tablespoon of golden raisins. Serve warm or chilled.
