Method
Lightly heat ghee and sauté the vermicelli on a very low flame till they turn golden brown. Stir continuously to see that it does not get burnt. Drain out the ghee. Boil the milk in a heavy bottomed vessel. After the first boil, let it simmer and add the vermicelli, cardamoms and the saffron. Keep stirring at regular intervals. Boil till the vermicelli is tender and the quantity of milk reduces to little more than half. Add sugar and boil for few more minutes till the sugar dissolves completely. Boil the almonds and pistachios in water for about 5 mins. Cool and peel off the skin. Cut into thin slices and add it to the khirni. Serve hot