Soak the dry dates in hot water, chop it into small pieces.

Heat ghee in a saucepan. Add in the nuts and fry briefly for a minute. Drain and set aside.

Fry the raisins till puffed, set aside.

Now add in the vermicelli and sauté till it becomes crisp. Ensure not to burn or brown it. Sautéing on low flame for around 5 minutes is sufficient.

Now add in the milk, cardamom and sugar and allow the milk to boil. Once boiled, leave it on medium flame and continuously cook till the milk shrinks to half and the vermicelli is completely cooked. Keep stirring in between to avoid it sticking to the pan.

Add in the fried nuts, raisins, dry dates and rose water and mix well. Adjust the salt.

Serve warm or cold, as you like it – both ways, it tastes delicious!