Before you start cooking, make sure you have all the ingredients prepped and ready to use

Chop the almonds, pistachios, cashews, and walnuts. Set aside.

Remove the seeds from the dates and chop them. Set aside.

Measure out the vermicelli, sugar, raisins, cardamom powder, and saffron strands.

Soak the saffron strands in 2 tbsp of warm milk for about 10 minutes to extract the color and flavor

Heat 1 tbsp clarified butter or ghee in a heavy bottomed pan on medium heat. Once hot, add the chopped dry fruits or nuts, raisins and dates to the pan.

Stir for 2 minutes until the nuts are fragrant and turn light golden brown. The raisins will plump up. Transfer nuts from the pan to a separate plate and set them aside.

Now, to the same pan, add remaining 1 tbsp ghee and seviyan (vermicelli) and mix well.

Roast vermicelli (seviyan) for about 3-4 minutes until it turns light golden brown in color on medium to low heat.

Next add the milk to the pan and mix with the vermicelli. Let the milk comes to a boil. You can increase the heat to high flame. Stir often in between so that vermicelli doesn't stick to the bottom of the pan.

Once the milk comes to a boil, lower the heat and let it boil for next 10 minutes.

Milk will reduce and thickens slightly, add in the sugar and mix well with the milk.

Add the fried nuts, saffron infused milk and cardamom powder into the pan and mix.

Cook for 4-5 more minutes on medium-low heat.

Switch off the heat and give a quick stir.

Serve Sheer Khurma warm or refrigerate to chill before serving.