Roast the Nuts and Dry Fruits:

1. Heat a tablespoon of ghee in a pan over medium heat.
2. Add the chopped nuts, raisins, and dates. Sauté for 1-2 minutes until the nuts are golden and the raisins plump up. Remove and set aside.

Roast the Vermicelli (Seviyan):

1. In the same pan, add another tablespoon of ghee.​
2. Add the vermicelli and roast until it turns golden brown, stirring continuously to prevent burning.
3. Remove and set aside.

Prepare the Kheer:

1. In a large saucepan, boil the full cream milk over medium heat.
2. Add cardamom powder to the boiling milk for a rich aroma.
3. Once the milk starts boiling, add the roasted vermicelli.
4. Cook for 5-6 minutes, stirring occasionally to prevent sticking.
5. Continue to cook on low heat until the vermicelli is soft and the mixture thickens to your desired consistency.​

Add Sweeteners and Flavors:

1. Add the roasted dry fruits and sliced dates to the milk.
2. Stir in the condensed milk and mix well.

Finish with Aromatics:

1. Cook for another 2-3 minutes, ensuring all ingredients are well combined.
2. Add 2 drops of kewra or rose water for a fragrant touch.

Garnish and Serve:

1. Sheer Khurma can be served warm or chilled, based on preference.​
2. Garnish with additional chopped nuts before serving.