Break the fine vermicelli into small
pieces of about 2.5 cm in length. Ensure that they are not longer than
2.5 cm because long pieces make stirring difficult. Heat up a saucepan
with the ghee. Fry the vermicelli until golden brown, stir constantly to
ensure an even color. Add hot water and the saffron. Bring to the boil.
Turn heat to low and cover. Simmer gently until the vermicelli is
cooked. Add sugar and sultanas. Cook without covering until the liquid
is dry. Stir in the slivered almonds and cardamom. Stir well and serve
warm with some cream
