In a large kadhai, heat desi ghee and add the vermicelli. Roast it gently until it turns a light golden-brown colour and emits a nutty aroma. 

Be careful to stir continuously so it doesn’t burn. Once roasted, transfer the mixture to a strainer to remove any excess ghee.

Empty the excess oil from the kadhai, leaving it clean and dry. Pour in the milk and bring it to a gentle boil over medium heat. 

Heating milk separately ensures the vermicelli cooks evenly without sticking.

Once the milk is warm and slightly bubbling, add the sugar syrup. Stir gently to dissolve it evenly. 

This creates a sweet base that will soak into the vermicelli, resulting in a creamy texture.

Add the roasted vermicelli to the milk-sugar mixture. Stir carefully to avoid breaking the strands. Let it cook on low heat until the vermicelli softens and absorbs the flavours of the milk and sugar.

Add a pinch of saffron and cardamom powder to the simmering mixture. Stir gently to distribute the flavours evenly. The saffron adds a warm colour and aroma, while cardamom gives a classic festive taste.

Stir in the blanched almonds, pistachios, and grated khoya. 

The nuts provide crunch, and the khoya adds a creamy, luxurious texture to the dessert. Mix carefully so the vermicelli strands remain intact.

Keep stirring the mixture over low heat for a couple of minutes longer, allowing the milk to thicken slightly and the flavours to concentrate. Do not overcook; the dessert should stay moist and soft.

Transfer the Meethi Sevaiyan into serving bowls. You can garnish with extra nuts or a few saffron strands for a festive look. Serve warm for the best aroma and creamy texture.