Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure all ingredients.

Heat 1 tablespoon of ghee in a medium pot over medium heat. Once the ghee has melted, add the cardamom pods and fry for a few seconds, just until fragrant. 

Add the seviyan and stir constantly until it has browned. 

Turn the heat to low and add the milk, mixing well. Add sugar, rose petals, saffron and ground cardamom and bring to a boil then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce heat to a simmer, and stir often so the seviyan does not stick to the bottom of the pot. 

Simmer the kheer for 5 minutes, until the vermicelli has softened and milk has thickened slightly. Add the raisins, mix well and taste for seasoning. 

Kheer can be served warm or cold.