Boil milk in a large pan. Wash and clean samo. Let the milk boil for 10 minutes, then add samo and stir constantly. When this thickens, add sugar, and stir for 10 minutes more. Clean the cashew nuts and raisins, and slice the cashewnuts, fine.
Powder the cardamoms and nutmeg and scrape the white kernel of the coconut. When the kheer cools, add the coconut, cashew nuts, cardamoms, nutmeg. raisins and saffron. Garnish with rose petals, and serve cool.