1. Mix the broken vermicelli with a tsp of ghee in a microwavable glass bowl, and microwave on high for 2 min, stir in between.
2. Heat a little milk till warm and soak the saffron in it, keep aside.
3. Soak pistachios in water and remove the outer skin and chop this and cashews into pieces.
4. Mix the nuts with a dash of ghee and microwave till it gets roasted, keep aside.
5. Add enough water (to immerse it completely) to the roasted vermicelli and cook on microwave high for 3 minutes till soft and tender.
6. Add the sugar, mix well and microwave on high for 4 mins, stirring once in between.
7. Add milk lastly along with elachi powder, pista, cashews and saffron dissolved in milk.
8. Stir well and boil for 3-4 min stirring in between. (If the payasam tends to be too thick, add more milk. This payasam turns to be thick when cold, so add accordingly)
9. Stir well and payasam is ready! Serve hot or cold.

Recipe courtesy: Rak`s Kitchen