In a heavy-bottomed pan, dry roast 2 tablespoons of cashews and 2 tablespoons of almonds until they turn crunchy.

Once cooled, blend them into a coarse powder and keep aside.

In the same pan, heat 2 tablespoons of ghee.

Add chopped cashews, almonds, pistachios, raisins, dates, and chironji.

Roast until golden and aromatic. Remove and keep aside.

In the same pan, pour milk and bring to a boil.

Once the milk comes to a boil, mix in ground cashews and almonds. 

Keep stirring and let it simmer for 5 minutes.

Next, add prepared khova, stirring well to blend into the milk.

Mix well and let it simmer for about 12 to 15 minutes.

Add sugar and mix until dissolved.

Stir in cardamom powder and roasted dry fruits into the thickened milk.

Stir well and make sure everything is well combined. Let it simmer for 3 to 4 minutes.