Saffron – 1 tspSaffron – 1 tspMilk – 1 litreVermicelli – 200gSugar – 2 cupWater – 1 cupGhee – 1 cupYellow food colour – 1 pinchAlmond, pistachio, silver work – as you likeFirst mix sugar and water and make syrup, but don’t over cook. Just make sure sugar is dissolve. Then take wok, add ghee and little bit fry vermicelli, then add milk gradually and cook on high flame until whole milk dries. Then add sugar syrup and again cook on high flame until syrup dries. Then take of the heat and cover for 5 minutes. Serve with chopped almond, pistachio and silver paper.