Heat ghee in a non-stick pan.
Add 1 tablespoon milk to the saffron and mix well. Set aside.

Crush vermicelli lightly and add to pan. Sauté for a minute
Add almonds powder. Mix well and sauté for 2 minutes.

Add remaining milk, little by little and keep stirring.
Add sugar, stir to mix and cook on medium heat till the milk is reduced and the vermicelli is soft. Keep stirring.

Add saffron milk and cardamom powder and mix well. Switch off heat.