Ingredients:

• 1 cup vermicelli
• 4 cups milk
• 1/4 cup ghee or clarified butter
• 1/2 cup mixed dry fruits (such as almonds, cashews, pistachios, raisins)
• 1/4 cup dates, chopped
• 1/4 cup sugar, or to taste
• 1/2 teaspoon cardamom powder
• 1/4 teaspoon saffron strands
• 1/4 teaspoon rose water
• 1/4 teaspoon kewra water (optional)
• Chopped nuts and dried rose petals for garnish

Instructions:

1. Heat the ghee or clarified butter in a large pan or pot over medium heat. Add the vermicelli and sauté for 3-4 minutes, or until it turns golden brown. Remove about 2 tablespoons of the roasted vermicelli and set it aside for garnish.
2. To the remaining roasted vermicelli in the pan, add the mixed dry fruits and chopped dates. Sauté for another 2-3 minutes.
3. Add the milk to the pan with the vermicelli and dry fruits. Bring it to a boil, then reduce the heat to low and simmer for about 15-20 minutes, stirring occasionally, until the vermicelli is fully cooked and the milk has thickened to your desired consistency.
4. Add the sugar, cardamom powder, saffron strands, rose water, and kewra water (if using) to the pan. Stir well and simmer for another 5 minutes, or until the sugar has dissolved and the flavors have melded.
5. Remove the pan from heat and let the Sheer Khurma cool slightly.
6. Once cooled, transfer the Sheer Khurma to a serving dish. Garnish with the reserved roasted vermicelli, chopped nuts, and dried rose petals.
7. Serve Sheer Khurma warm or chilled, as desired, and enjoy the rich and creamy sweet flavors of this delicious South Asian dessert!

Sheer Khurma can be made ahead of time and stored in the refrigerator for a few hours or overnight to allow the flavors to further develop. You may need to add a little more milk when reheating, as the vermicelli tends to absorb the liquid as it sits.