Heat half the Asli Desi Ghee in a kadai and fry the vermicelli till brown; keep aside.
In a pan, heat milk to boil, add the vermicelli and simmer till it is cooked. Add Asli Desi Ghee and dates and mix well. Heat well to get a thick mixture and transfer into a bowl.
Heat remaining Asli Desi Ghee in a pan; add the nuts and melon seeds, when they turn golden brown, add raisins.Pour this over the vermicelli mixture and serve warm.