Soak the almonds for 2-3 hours, then peel off the skins.

Soak the saffron and dates separately in milk for 15 minutes.

Heat ghee in a large pan. Fry the cashews, almonds, and raisins, then remove and set aside. In the same ghee, fry the vermicelli noodles.

Add the milk and salt to the pan and cook until it thickens.

Once slightly thickened, add the remaining ingredients and mix well. Cook on low heat for 5 minutes.