Heat ghee in a pan on medium heat. Once hot, add the chopped nuts and raisins to the pan.
Cook for 1-2 minutes until the nuts are fragrant and turn golden brown. The raisins will plump up. Remove the nuts from the pan and set them aside.Note= keep 1 tbsp roasted dry fruits for garnishing.
Now to the same pan add the seviyan and mix well.
Roast the seviyan for around 3 minutes until it starts becoming light golden brown in color.Note= skip this step if you are using roasted vermicelli.
Add milk to the pan and stir. Increase heat to medium high and let the milk come to a boil. Stir often in between so that vermicelli doesn’t stick to the bottom of the pan.Note= use full fat milk for the creamy texture.
Once the milk comes to a boil add saffron strands and lower the heat to medium and let is boil for around 8 minutes.
After 8 minutes, the milk will reduce and thicken slightly at this point add sugar, cardamom powder and rose water. Mix well. Switch off the flame.
Transfer sheer khurma to a serving bowl. Garnish with roasted dry fruits, saffron strands. Serve it warm or chilled.Enjoy 😊
