Blanch almonds and pistachios in hot water. Drain, peel and cut into slivers. Soak saffron in two tablespoons of warm milk. Heat milk in a thick bottomed vessel and bring to a boil.
Simmer, stirring continuously till it is thick and reduced to half the original quantity. Keep aside. Heat ghee in another thick bottomed vessel.
Add vermicelli and sauté for three to four minutes or till light golden. Add milk and bring to a boil. Reduce heat and simmer for two to three minutes.
Add cardamom powder, nutmeg powder, saffron, sunflower seeds, almonds, pistachios and sugar and continue to simmer for another five minutes. Serve hot.