Heat ghee in a heavy based kadai/pan and fry the raisins on a medium heat till they just puff up, remove before they burn. Add the cashew nuts and fry until golden. Remove and keep aside.

Clear up any burnt cashew nut or raisin bits from the ghee, add a little more to it if desired and on a slow-medium heat, roast the semiya/vermicelli till light golden (do not burn as it will turn bitter). Skip the roasting if you are using pre-roasted semiya.

Now add the warmed up milk and cook for about 5-7 minutes till the milk slightly thickens and the semiya is tender. Add half the quantity of the condensed milk and the mango pulp. Reduce heat to a simmer and let the kheer cook uncovered (don't cover the pan with a lid or else the milk can curdle due to the addition of the mango pulp).

Add all of part of the fried raisins and cashew nuts. Reserve some for garnishing.

Stir the kheer intermittently. Taste and add more condensed milk till you achieve the desired sweetness. *see notes

Add the pinch of salt, crushed saffron and let the kheer simmer for another 5 minutes. It will seem pretty thin (liquidy) but as the kheer cools down it will thicken.

Turn off the heat, add the mango essence and let the flavours set in. Serve hot or cold garnished with the reserved raisins and cashew nuts and some saffron if desired.