Add the jaggery to water and allow it to melt whilst boiling the water.
Add half to three quarter cup ghee to the vermicelli and cook on a mild heat until the vermicelli starts to get golden brown.Add melon seeds.
Carefully pour the hot jaggery water to the cooked vermicelli. The vermicelli will start to bubble and cook so be careful that you don’t get splattered. Add the ground nutmeg, cardamom and saffron to the mixture.
Keep stirring until the mixture becomes fairly solid and doesn’t stick to the saucepan. If you like ghee, you can add the remaining ghee to the vermicelli but it’s not necessary.
Garnish with almonds and pistachio cashews and serve it hot on the festive of Eid.
