Roast the vermicelli in the ghee over medium heat, till golden brown. Add the carrots and roast it, till it softens a little. Add the milk and evaporated milk and let it come to a boil. Simmer for a few more minutes, till some of the milk gets absorbed and the pudding thickens a little. Now, add the sugar and let the sugar dissolve. Add the cardamom and top with saffron.