Soak the saffron/kesar in 1 tbsp warm milk and set aside.

Peel the cardamom and take the seeds out. Crush them fine. Set aside.

Take the almonds and chop them roughly. Set aside.

Take a heavy bottom pan and heat the ghee in it. Lower the heat to medium and add sewayi to the pan. Roast the sewayi/vermicelli in ghee on lower medium heat for about 3-5 minutes, till they are golden and aromatic. Make sure that you do not burn it.

Now add 1 cup water to the pan and bring the sewayi to a boil. Cook on medium heat till the water is absorbed. This step is necessary to make sure that sewayi is thoroughly cooked in milk.

Now add milk to the pan. Bring it to a boil and then cook on medium heat for about 12 to 15 minutes till it thickens. Stir often to avoid burning at the bottom. Switch off the gas stove.

Add sugar, cardamom/elacichi powder and soaked saffron. Stir with the ladle or cooking spoon and dissolve the sugar.

Garnish with chopped almonds.

You may serve it warm or chilled.

I enjoyed a chilled bowl of sewayi and it was all the more delicious since I had set it in the earthern pot.