De-seed the cardamoms and powder it finely using mortar and pestle. Keep it aside.

Heat a teaspoon of ghee in a pan and roast the broken cashews till they change in color. Remove from pan and keep aside. Next add remaining 3 tsp of ghee and vermicelli to the pan.

Stirring constantly, roast the vermicelli till the ghee coats them well and nice aroma wafts out. Add a cup of water and let the vermicelli cook which will take around 5 minutes. Meanwhile soak the saffron strands in 2 tea spoon of water.

Vermicelli absorbs water and becomes soft after cooking. You can check it by pressing a strand between your thumb and index finger. Next add sugar to the cooked vermicelli.

As the sugar dissolves the vermicelli loosen up, add saffron soaked water, cashews and cardamom powder finally. Let it cook up for few more minutes till it comes together as mass.

Delicious vermicelli kesari is ready to serve. Garnish with almond pieces.

I have used fine variety vermicelli which needs water in the ratio of 1:1. It may vary depending on type of vermicelli you are using.

Make sure the vermicelli is cooked well in water before adding sugar otherwise vermicelli would be chewy and hard.

You can use any food color to enrich the look. I used natural saffron itself.

You need less ghee for this vermicelli kesari than normal rava kesari.