Fry the vermicelli in the butter until well browned but not burnt.
Fry on low heat until all the butter is dried.
Add in 1/4 cup sugar and fry again.
Add in the whole milk cup by cup, stirring constantly, and bring to boil.
Add in the raisins, whole cardamon, and 1/2 cup slivered almonds, cashews and pistachioes, and the remaining sugar.
Reduce the heat and thicken the SHEER KORMA to three-strand consistency, letting the milk boil until it is halved.
The vermicilli must be very soft by now.
Quikly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes.
Garnish with the saffron strands and powdered cardamom, and serve immediately.