Add the ghee to a large deep saucepan over a medium heat. Once hot, add the raisins and dates and cook for 1-2 minutes until the raisins just start to colour. Use a slotted spoon to remove and transfer to a kitchen towel-lined plate.
Add the nuts to the same saucepan. Cook for 1-2 minutes until the nuts start to brown, then transfer to another kitchen towel-lined plate. Add the vermicelli to the saucepan and cook, stirring often, for 2-3 minutes until the vermicelli is well browned but not burnt. Add the milk and bring to a rolling boil for 10 minutes.
Turn down the heat and stir in all the dried fruit, half the nuts (reserving the rest for garnish), and double cream. Cook for 5-8 minutes until the vermicelli has softened and the milk has thickened. Stir often to avoid the mixture catching at the bottom of the pot.
Stir in the sugar and continue to cook for another 1 minute, then remove from the heat and add the spices along with the rose water, stirring together until combined. Immediately dish up in small bowls, scattering over the remaining nuts and pomegranate seeds to serve.