Soak saffron strands in ¼ cup warm milk and keep aside.

Heat ghee in a deep pan.

Add broken vermicelli and roast on low flame for 3-4 minutes.

Add in some chopped nuts and roast for another minute or so.

Now add saffron milk and mix.

Then add rest of the milk and stir. Increase the flame and let it boil.

Sprinkle cardamom powder and stir.

Once milk comes to boil, add in sugar. Simmer for couple of minutes.

Garnish with remaining chopped nuts.

Serve hot or cold as desired.