First, soak the dates in water. Chop all the nuts except the raisins and charoli nuts.

Add 1 tablespoon ghee to a pan and fry the chopped cashews and almonds. Then add the raisins and charoli nuts, and fry everything lightly. Make sure the dried fruits are only lightly fried. Do not fry the pistachios.

Simmer the milk on the stove, stirring often, until it reduces to about one-third of its original volume. In another pan, add 1 tablespoon ghee and roast the vermicelli over low heat until it turns light brown, about 5-6 minutes. Add the roasted vermicelli to the milk and cook together.

Add the fried nuts and sugar to taste to the milk. Sheer Khurma tastes best with enough sweetness. Finely chop the nuts you want to use for garnishing and set them aside.

Add the ground cardamom and saffron strands.

Once the sheer khurma thickens, let it cool to room temperature. Then refrigerate for 1-2 hours. After chilling, garnish with sliced pistachios and the reserved nuts. You can also decorate with rose petals if you like.