1 cup Roasted Vermacili
1.5 liter Milk
1/2 tsp. Cardamom Powder
1/2 tsp. Saffron

Dry fruit and resins

Boil the milk in a broad mouth pan add the roasted Vermicelli and
sugar to taste. 
Let it boil till thick. 
Dissolve saffrom in 1tsp. Water. 
Add cardamom and saffron to the thick vermacelli and milk mixture
Garnish with soaked almonds and resins. 

Serve either cold or hot, depends on the personal taste.