Boil 2 cups of water remove from flame add almonds and pistachios, let it stay for fifteen minutes
Then peel off the skin, chop them lenghtwise with cashewnuts
In a big pot pour all three milk together with cardamon powder and boil
In a pan put a tablespoon of ghee and braise vermicelli till nice aroma arises
As milk bubbles add roasted vermicelli and cook till its done remove from flame add saffron and few nuts and cream mix it well
Pour in a big bowl sprinkle the rest of nuts and little saffron strands, chill and serve