3 tbsp ghee
100g vermicelli, broken into pieces
5 almonds, soaked in water, peeled and sliced
5 cashew nuts, blanched and sliced 5 pistachios, blanched and sliced
1 litre full-cream milk
5 pitted dates, coarsely chopped 100g sugar
100g condensed milk
2g cardamom powder
Heat 1 ½ tbsp ghee in a frying pan. Add vermicelli and saute on low heat until golden brown. Remove the vermicelli from the frying pan with a slotted spoon and keep aside. Strain, if needed.
To the same pan, add ½ tbsp of ghee and fry sliced almonds until golden. Remove with a slotted spoon and keep aside. Similarly, saute sliced cashews and keep aside.
Saute pistachios in ghee as well and keep aside.
In a heavy-bottomed saucepan, bring milk to the boil. Add fried vermicelli and dates and let it cook for few seconds on low heat until vermicelli softens and begins to float on top.
Add sugar and condensed milk as well and cook for few minutes. Do not stir much else the vermicelli will not be visible. Check for sweetness, and add more sugar, if needed. Garnish with fried nuts and cardamom powder. Stir and take it off the heat.
Serve hot sheer khurma in dessert bowls.