Soak dates in bowl of warm water. Simmer buckwheat (covered) in 2 cup water on stove for 10 minutes
Drain water from soaked dates, place dates in blender with 1 cup milk and blend well
Drain excess water from buckwheat, add milk date mixture and an additional 1 cup milk to the pot
Remove cardamom seeds from pod. Crush/grind cardamom seeds and clove, add to buckwheat pot
Add cinnamon stick to buckwheat. Simmer (covered) at low heat for 25 minutes. During this time, heat oven to 380 degrees F, roast nuts 4-7 minutes until fragrant
After simmering pudding, turn off stove-top. Add 1/2 cup milk, raisins, and vanilla. Cover pot with lid and let pudding sit on warm element for 5 minutes
Top with nuts before serving pudding warm or chilled
Recipe Notes
Brown rice can be used instead of buckwheat but will require longer initial cooking time in water.