In a heavy bottom pan, roast the Vermicelli till lightly browned. Set aside for cooling a bit.
In a mud pot or kadai, heat ghee and add sautee bay leaf and clove till fraganat. Switch off the heat and let it stand for 5 minutes. Remove the bay leaf and cloves.
Add roasted vermicelli, sugar, saffron, water and milk to the ghee. And cook till the liquid is full evaporated and vermicelli cooked.
In a small pan, heat ghee and roast nuts till browned. Add to the seviyan and serve warm