Bring milk to a rolling boil on a high heat at first and then simmer on a low heat for about 15-20 minutes. The longer you simmer, the better. Stir in Sugar and Milkmaid or Condensed milk. It's a rich dessert and the consistency should not be too watery or too thick. It should be in between. So that we can have it with a spoon. Addition of the Vermicelli depends on one's liking. You can increase or decrease accordingly.

Keep it on a low heat until you fry the soaked and slivered nuts. For the Charoli seeds, all you have to do is soak in a separate bowl for 1-2 hours and then just separate the skin with your hands. It will come off very easily. It's completely okay if few seeds remain intact. For the other nuts too, remove the skin and slice to thin slivers.

Fry all of them at first in about 3 tablespoons of Clarified Butter or Butter. Remove them onto a plate and keep aside. Add more of Ghee to the pan and fry Vermicelli too until roasted properly with a nice golden colour. The aroma is too tempting indeed.

Add these fried nuts and the Vermicelli to the milk and mix well. Adjust Sugar accordingly. Serve with sliced Dates and more of the fried nuts. Keep both the nuts and Vermicelli in airtight containers making them in abundance just to avoid last minute rush on the festive day. This remains fresh in the refrigerator for months together.