Roughly chop the dried dates, add two cups of water and soak them overnight. Boil them in the same water till soft. Drain.
Do not throw the water. Soak almonds in half a cup of hot water for five minutes. Drain, peel and cut them into slivers. Dry roast melon seeds and keep aside.
Mix saffron in two tablespoons of water. Heat ghee in a vessel and fry the makhanas till crisp. Drain and keep aside.
Fry the coconut in the same ghee till brown. Add poppy seeds, almond slices, melon seeds, saffron, boiled dates, fried makhanas, the saved stock and bring to a boil.
Reduce heat and allow to simmer on low heat for ten minutes or till the makhaanas are soft. Add more water if required.
Stir in the sugar and kewra water and cook till the syrup thickens. Remove from heat. Serve.