Remove 2-3 tbsp of milk and soak the saffron strands
In a heavy bottom pan, add the ghee and gently roast the vermicelli
When golden remove and set aside and add the chickpea flour and fry till aromatic.
Add the roasted semiya back in and add the milk
Bring the milk to boil and the simmer till the vermicelli strands cook.
Stir occasionally so it doesnt catch the bottom.
When nearly done, add the cardamom powder, saffron soaked in milk and mix well
Add the sugar aaand remove from heat.
Toss in the roasted cashews and stir the sugar in well.