Roasted vermicelli noodles cooked in milk with bite-sized jamun pieces.
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Heat ghee in a heavy-bottomed pan and lightly sauté the roasted vermicelli for 1-2 minutes until fragrant.
Pour in the milk and bring it to a gentle boil over medium heat, stirring occasionally to prevent sticking.
Lower the heat and simmer the milk until the vermicelli is soft and the milk has slightly thickened, about 8-10 minutes.
Add the sugar and saffron strands, stirring well until the sugar is completely dissolved.
Stir in the cardamom powder and rose water, then let the kheer simmer for another 2 minutes.
Gently fold in the mini gulab jamuns, ensuring they are coated in the milk but not broken.
Turn off the heat and garnish with slivered almonds and pistachios.
Serve warm or chilled, depending on your preference.
