Take a handful of fine vermicelli, Boil water and add to it. Water should be little more than the immersing level.
Cook until soft. Rinse it well, drain and set aside.
Crush almonds coarsely using a mortar and pestle, set aside.
Boil milk and simmer for 5 mins.
Now add half of crushed almonds along with crushed saffron and sugar.
Add cardamom powder and simmer for another 5 mins until slightly thick.
Now pour into serving jug and cool down.
Refrigerate for at least an hour. Soak sabja seeds in water.
Take the serving glass, its better to freeze the glass for few mins. Then add 2 spoon full of soaked sabja seeds.
Then add cooked vermicelli. Add crushed almonds.
Add kesar badam milk.
Add a scoop of ice cream, sprinkle few saffron with chopped almonds and add a cherry on top.
Serve Kesar Falooda chilled!