Heat ghee in a non-stick pan, add raisins and sauté till golden. Add almonds and vermicelli and sauté for 1-2 minutes.
Add sugar, green cardamom powder and saffron and sauté till the sugar dissolves.
Add milk and cook till the vermicelli becomes soft and the mixture thickens. Switch off the heat.
Place ¾ of the canned fruits in a serving plate. Transfer the vermicelli mixture over them. Garnish with the remaining fruits and serve.