In a pan add milk and wait for it to boil. Soak the finely ground rice flour in a bowl in lukewarm milk and add it to the boiling milk while stirring to avoid formation of lumps. Then lower the flame and cook for 10 to 20 minutes, keep  stirring.

Take the deseeded and chopped dried dates in a separate pan with enough milk to cover them and cook them till they get soft and expand. Add them to the hot milk.

Heat 2 tbs ghee and add all the nuts leaving chironji and fry till gets light golden, then remove them and keep in a bowl.

Now heat the remaining ghee and add the vermicelli and fry on medium flame till gets light golden, and then add these to the hot milk.

Add the fried nuts. Cook for 15 minutes on low to medium.

Add the condensed milk, green cardamom powder and mix well. Cook for 5 to 6 minutes more or untill it thickens a bit.

Take a pan and roast Chironji seeds in a tablespoon ghee and pour them over the sheer khurma.

Once cooked you may serve it hot or cold. Garnish with dry fruits of your choice.