Place the vermicelli, a bit at a time, in a dry heavy skillet to parch until golden brown.
Pour two cups of milk into the pot, add the cinnamon stick and bring to boil slowly. Add the salt and mix. Add the parched vermicelli to the milk.
Allow to cook until the vermicelli is tender. Stir in the rest of the milk, 1 cup at a time. Add the chopped almonds. Add the rest of the ingredients and mix well.