In a heavy bottom pan add the milk.
Slit the 3 cardamom pods and into the milk.
Let the milk simmer on medium to slow stirring in between.
In a small bowl add in the saffron and 2-3 tbsp of milk. (Use the same milk you are using to simmer)
In the mean time, in another pan add in the ghee.
Once melted shallow fry the nuts and dates until golden brown.
Remove it and in the same pan shallow fry the Vermicelli until golden brown.
Once roasted keep it aside.
After 25-30 minutes the milk would reduce a bit.
Now add the roasted Vermicelli in it and let it simmer again for 10-15 minutes, until the vermicelli are soft.
Add the sugar and cook another for 5 minutes.
Now add in 3/4 of the nuts, saffron and mix everything.
Serve it hot or cold with a generous garnish of nuts.