Soak Almonds, pistaa and Chirongis overnight
The next day morning soak Cashews and Dates in hot water
Remove skin from pistas, almonds and chirongis and chop the almonds and pistas. Chop dates by removing seeds and keep everything ready.
Fry the nuts and dates one by one in ghee
And keep them aside.
Add the vermicelli to ghee and gently roast and keep it aside.
Boil 1 litre of milk and to that add the nuts and boil for 7 to 10 minutes in low flame
Add the vermicelli, milkmaid and saffron and mix well. Cover and cook for another 10 minutes
Remove and serve warm or chilled.
