Melt 10 gm butter in a wide skillet. Saute the vermicelli till roasted. Set aside.

Boil water in a pan with a pinch of salt till rolling. Add the vermicelli and cook till done. Drain into a colander.

Melt the remaining butter and mix in the sugar. Tip into the drained hot vermicelli and give a good mix till the butter mixes in and sugar is melted.

Whisk the eggs with the saffron, milk and a pinch of salt. Heat oil in a saucepan and cook the omelette till done.

Roll the omelette and cut into 8 pieces or simply divide into two.

To serve, divide the sweetened vermicelli into two plates and top with the omelette.

Serve hot with tea!