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Ingredients:
1 1/2 tbsp Ghee
1/4 lb Fine vermicelli
1 1/2 cup Hot water
1/4 tsp Saffron strands
1/2 cup Sugar
2 tbsp Slivered blanched almonds
1/8 tsp Ground cardamom

Preparation:
1. Break the vermicelli into small pieces less than1 inch in length.

2.  Heat ghee in a heavy saucepan, add saffron and fry the vermicelli intil golden brown, stirring so it colours evenly. Add hot water and saffron and bring to the boil, then turn heat low, cover and simmer gently until vermicelli is cooked.

3. Add sugar and cook uncovered until liquid is absorbed. Stir in the almonds and cardamom, stir well and serve warm with cream.