While milk is simmering take 1 teaspoon ghee or butter in a pan and fry the sliced dried dates for about 3-4 minutes until it looks cooked and sizzled. Remove to plate and set aside.
In the same pan roast dry fruits for 30 seconds on medium flame. Keep stirring for even roasting. Remove nuts to a plate and set aside.
Next, add another teaspoon of ghee or butter to the pan and fry vermicelli on low heat until the color darken. Stir constantly for even cooking. Add roasted vermicelli to the simmering milk pot.
Also, add fried dates and half of the roasted nuts. The vermicelli will puff and absorb milk so cook on low heat for about 7-10 minutes and stay around to stir at intervals.
When the vermicelli is fully puffed and sheer khurma has thicked to desired consistency remove from heat. (Remember sheer khurma will thicken further as it cools like custard.) So adjust the consistency by adding more milk if needed.
Add cream and mix well. Remove to a serving bowl and garnish. Serve hot or cold as desired.
