Warm the oil in a heavy bottomed pan (please avoid non stick)

Add the cloves and cardamom, fry for a minute

Then add the sivaiyan, fry for 3-4 minutes until darker in colour.

Add milk, bring to a boil (watch carefully)

Add the nuts and saffron.

Simmer for 10-15 minutes until thickened and the vermicelli has softened.

Add most of your can of condensed milk, the salt, the qalaqand (if using), and stir well before tasting.

Sheer Khurma becomes sweeter tasting as it cools, but if yo  but if you feel it is under sweet then add more condensed milk.

If you find that your Sheer Khurma has thickened too much then adjusting it with evaporated milk is a quick creamy fix otherwise regular milk works too.