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1: Soak the nuts in hot water for 10 mins. Soak the raisins and dates, too.

2: Strain the nuts and cut them into slices. Let the cuddappah almonds be whole. Cut the dates into strips.

3: Heat 2 tbsp of ghee in a pan and fry the nuts and dry fruits on a low flame until aromatic but not browned or bitter. Add the raisins and dates at the end.

4: Strain the nuts and add 1 tbsp of ghee to the pan, add and fry the fine semiyan until aromatic and light golden but not dark on a low flame.

5: In a pot, boil and then simmer the milk for about 10-15 mins.

6: Add the dry fruits and nuts, saffron, rose water, cardamom powder, and continue to simmer for a further 10-12 mins until the milk thickens further to ¾ th the initial level.

7: Add the fried semiyan and the ghee in the pan and cook until it turns tender and thick in consistency.

8: Finish with condensed milk, and simmer for a further 5 mins until thick.