Add ghee in a saucepan till it melts. Break strands of vermicelli and add to the pan. Stir, and lightly fry the vermicelli on low heat. Remove and set aside on paper.

Add cardamom, bay leaves, and cinnamon sticks to milk.

Reduce milk to half and bring to boil.

Reduce heat and boil for another 3 minutes. Add sugar. Add the vermicelli to milk. Add the evaporated milk and cook.

Add saffron. Pour into bowl and garnish with roasted almonds.

Cool and serve.