This recipe is from the western part of India, but is also popular in the south.
To serve: 4

Fine vermicelli - 170 gms.
Ghee (clarified butter) - 25 gm.
Cardamom powder - 1/25 gm.
Sugar - 200 gm.
Saffron - 1.25 gm.
Almonds - 60 gm.
Cashewnuts - 125 gm.
Black onion seeds - 60 gm.
Milk - 1440 ml.

Melt ghee in a pan, saute cardamom powder and vermicelli until light brown in color. Add milk and sugar bring to boil. Reduce heat and allow to simmer for 10 mins. Add saffron, almonds, cashewnuts, and onions seeds. Bring to a boil and remove from fire. Pour into a serving dish. Serve hot or chilled.