Heat ghee in a wok or thick bottom pan. Add chopped nuts and raisins and fry till the aroma rises, but be careful not to burn them. Remove and keep aside.

Add vermicelli to the same pan. Roast on a low flame for few seconds. Remove and keep aside.

Next add the chopped dates to the pan and stir fry them for about a minute or so. Remove and keep aside.

Pour the milk into the pan and let it boil. Put in the fried dates and simmer for 5-7 minutes.

As the dates cook and get softer, the milk changes color and consistency. At this stage add the roast vermicelli and stir. Simmer for 4-5 minutes or until the vermicelli is well cooked.

Finally, toss in the fried nuts followed by the crushed cardamom. Give a quick stir and cook for another 1-2 minutes.

Turn off the flame and garnish with dried rose petals. Serve hot or chilled.