1. In a large pot over high heat, bring the milk to a boil. Add the dates and continue to cook over medium heat for another 20 minutes. Stir constantly, so the milk doesn't stick to the pan.
2. After 20 minutes, or when the milk is the consistency of half and half, add almonds, pistachios, coconut and sugar. Let cook for 10 minutes over medium heat or until the milk thickens a little more. Add vermicelli and stir constantly. When milk thickens further, add the cardamom, raisins and two drops of kewra, if using. The dessert is a warm, creamy soup with thin noodles when finished.