Soak walnuts in hot water for 15 minutes or in normal water for 2–3 hours.
Drain the water, remove walnuts and wipe it with a cloth. Coarsely grind these walnuts with cucumber seeds.
In a pan roast the ground walnuts for 5 minutes (without ghee), add milk, rock sugar powder, cardamom powder and saffron and cook for 10 minutes on medium flame. Keep stirring continuously.
Remove from flame and add dates.
Garnish it with pumpkin seeds and dates and serve hot.
