Heat 1 tablespoon ghee in a frying pan over low heat. Add almonds, cashew nuts, pistachios, dates, raisins and chironji. Sauté, stirring constantly, for 3-4 mins or until golden. Remove from pan. Set aside.

Heat 1 tablespoon ghee in the same pan over low heat. Add vermicelli. Fry, stirring constantly, for 3-4 minutes or until golden.

Place milk in a saucepan over high heat. Bring to boil. Simmer 3-4 minutes. Add vermicelli and sugar. Reduce heat to low. Cook, stirring occasionally, for 4-5 minutes. Add roasted nuts, dried fruits, cardamom and rose water. Stir to combine. Heat through. Garnish with more chopped nuts and rose petals if you like.