Heat 4 tbsp of ghee in a frying pan and sauté the vermicelli until golden brown. (If you are using the Italian variety, sauté it for a little longer). Remove and set aside.

Heat the remaining ghee in a separate pan and fry the nuts, sultanas and dates over a medium heat until the sultanas swell. Add to the vermicelli and mix gently.

Heat the milk in a large heavy pan and add the sugar. Bring to a boil and add the vermicelli mixture and let the liquid return to a boil, stirring constantly.

Reduce the heat and simmer until the vermicelli is soft and you have a fairly thick pudding.

Stir in the saffron and cook for one minute more.

Serve hot or cold.