Heat the milk and sugar stirring continuously. Add 1 tsp ghee to prevent the milk from burning. Reduce the milk to half of its original volume and cool the milk. Add the kismis. Fry the bread slices in ghee till golden. Dip in milk for 2 minutes. Put a layer of bread pieces at the bottom of a dish and top with the thickened milk mixture. Keep adding layers of bread and the milk mixture alternating, till all the bread and milk mixture is used up. Garnish the dish with the almond slivers, chill for an hour and serve.
1 kg milk
1/2 cup sugar
1 cup vermicelli (broken up)
1/2 cup almonds (skin removed and sliced thin)
1/4 cup pistachios (skin removed and sliced thin)
1/4 teaspoon saffron
1 teaspoon rose water
5 dried dates (soaked and cut in four)
Place milk in pot and bring to boil on medium heat. Turn heat to low and continue to boil. Add sugar and dates then boil for 5 more minutes. Add rest of ingredients, except rose water. Cook 15 minutes then turn heat off and add rose water. Serve cool. Garnish with toasted almond slices.