Heat 500 ml of water along with 200 gms of sugar. As the syrup is heating, add ¼ teaspoon cardamom powder or 3 whole green cardamom pieces, 1 teaspoon kewra water or rose water, and saffron soaked water. Stir well and wait for the syrup to boil. Once it starts to boil, simmer the mixture for 5 minutes on slow flame. Cover and simmer to avoid water from evaporating.

Heat a wide non-stick saucepan and add 1 or more teaspoons of ghee. Now add chopped almonds, pistachio, raisins, and chopped coconut pieces and toast all of these on slow flame until light golden. Remove the nuts from the pan and set aside.

In a separate bowl, place the vermicelli and crush it into small bits using your palms.

In the same pan in which you fried nuts, add 2 tablespoons of ghee and toast the vermicelli on slow flame until it turns light golden. This will take at least 7 to 10 minutes. Constantly keep stirring as it might burn if left unattended.

Now add sugar syrup to the fried vermicelli and stir well. Keep the flame on low and add fried nuts and khoya. Without stirring much, cover and cook for 3 minutes. Now open the lid and give it a stir by mixing nuts and khoya well with the vermicelli.

Place the lid again and cook on slow flame for 7 to 10 minutes. Once all the liquid dries up and the vermicelli is cooked and fluffed up, turn off the flame.

Serve this dessert warm or at room temperature.