Soak the dates in hot water for 10 minutes.

Meanwhile, start heating the milk and keep 1 cup of milk separated and keep boiling the remaining milk on low flame.

Now de-seed the dates and soak those in one cup of milk while you are preparing the other ingredients for the dessert.

Finely chop Pistachios, Cashewnuts, and almonds.

At this point add sugar.

In a pan heat 1 Tbsp. ghee and fry the dry fruits and strain once fried.

Transfer the milk to the pan containing the ghee and keep cooking on low flame.

Take the dates out of the milk and mash using your finger. There should be a few chinks.

Add the dates as well as the cardamom powder to the milk boiling and mix lightly.

Now add the fried nuts as well and keep cooking on low flame until the milk is reduced to ⅔.

In the milk remaining in the cup where you have soaked the dates, soak the saffron strands.

Meanwhile in another pan heat the remaining ghee and roast the vermicelli. Ideally, superfine vermicelli is to be used. You may check the picture I have given for reference.

Add the fried sevian along with the ghee to the reduced milk and mix lightly.

Cook till the sevian mixes with the milk.

At this point add the saffron-soaked milk as well as the saffron essence.

Sevian should have texture.

Once done, switch the flame off and give the sheer khurma rest for 10 minutes.

Mix with a ladle and serve it!

You may refrigerate it before serving.