Keep the flame low, pour milk slowly into pan and stir.
Heat the milk on low to medium flame, keep on stirring to avoid it from sticking to bottom.
When milk starts boiling add 7 to 8 tablespoon of sugar to milk, you can increase or decrease sugar quantity as per your taste.
After sugar dissolves completely add 10 to 11 strands of saffrom and dry fruits to it.Mix well.
Then add 3 crushed small cardamom to mixture and let it simmer, you can sense the aroma of it while cooking.
Its optional, now add dried rose patels to mixture.
Cook the entire mixture for 4 to 5 minutes,till seviyan/vermicelli gets cooked and milk get thicken.
Note on cooling mixture automactically thickens, so cook accordingly.
To check take small mixture in spoon and pinch sevaiyan/vermicelli with your fingers, if its soft that means if cooked properly.
Soft sevaiyan/vermicelli and thick milk is indicator to turn off your stove.
After you turn off stove, add 1 tablespoon raisins to it.Check the taste for sugar.
Now serve creamy kheer/pudding in bowl, garnish with sliced dry fruits and dried rose.
Sevaiyan/vermicelli can be served hot or chilled. Not on cooling its get thicken.