Fry the Nuts: Heat ghee in a large heavy-bottomed pan. Add the sliced nuts and dates. Sauté on low flame until they turn golden and aromatic. Remove and set aside.
Toast the Vermicelli: In the same pan, add the vermicelli. Even if it’s pre-roasted, sautéing it in the leftover ghee for 1-2 minutes enhances the nutty flavor.
Boil the Milk: Pour the full-fat milk into the pan with the vermicelli. Bring it to a boil on medium heat, stirring occasionally.
The Quick-Thick Hack: Once the milk starts boiling, pour in the condensed milk. This replaces the traditional hours of milk reduction, giving you a rich consistency instantly.
Simmer: Let the vermicelli cook in the milk for 5-7 minutes until soft and the milk has thickened to your liking.
Season & Garnish: Stir in the cardamom powder and saffron milk. Add half of the fried nuts and dates into the mix.
Final Step: Turn off the heat. Remember, Sheer Khurma thickens as it cools, so keep it slightly liquid. Garnish with the remaining nuts before serving.
