Heat 1 tbsp of ghee in a pan. Roast the raisins till puffed up and keep aside.

Roast all the sliced nuts till the nuts become become light brown in colour and keep aside.

Add 1 tbsp of ghee in a pan and roast the vermicelli on low heat. Stir continuously till it becomes golden brown.

Heat the milk in a heavy bottom pan. When it starts to rolling boil simmer the flame. Simmer for 15 minutes.

Now add dried milk and mix well. Add chopped dates, roasted dry nuts, soaked Saffron and vermicelli.

Stir and cook until vermicelli becomes soft. Switch off the heat. It will become thick when cool.

Add cardamom powder and rose essence. Mix well.

Garnish with fried cashews, pistachio, Saffron strands and date.
Serve warm or chilled.