In a medium size saucepan on medium heat, bring milk to a boil, stirring frequently. Make sure that the bottom does not scorch or burn. Once the milk comes to a boil, lower the heat and simmer for 10~15 minutes or until the milk thickens.
While the milk is boiling, heat 1 tablespoon ghee in a medium size sauté pan; add the nuts and fry until golden. Remove and set aside. In the same pan, roast the dates and set aside. Heat the remaining 1 tablespoon ghee in the same pan; add the vermicelli and roast on medium-low flame until golden. Remove into a bowl and set aside.
Once the milk is slightly thick, add the roasted vermicelli and cook until it is tender, about 3~4 minutes. Add sugar, ground cardamom, saffron; mix well and cook until the sugar dissolves and the mixture starts to thicken a little bit.
Turn off the heat and add the fried nuts and dates. Enjoy hot, cold or at room temperature.