Soak the nuts in very hot water for 15 minutes. Take out the skin from almonds and pistachios and pat dry them.
I soaked chironji too but later found it very difficult to get rid of the skin. So add chironji with skin or dry roast it and phew the skin away.
Chop almonds, pista, and cashew nuts lengthwise.
Chop the dates too. If you get dry dates in your place, soak and use that.
In a pan add ghee and add the nuts and dates.
Roast them slightly, no need for a golden brown.
Take out a few for garnishing.
In the same pan along with the nuts add the vermicelli. I used roasted vermicelli. If using a non-roasted one, separately roast it and then add.
Add the milk to this and mix well.
Allow this to cook on a medium flame. Stir in between.
The vermicelli will get cooked very soon and it will make the milk thicken soon.
Once it gets slightly thickening, add the condensed milk.
Boil for 5 minutes.
Add the saffron to this and mix well.
Switch off the flame.
The payasam will get thick after it cools down, so check for the right consistency.
Garnish with the nuts which we kept aside.
Sheer khurma is ready to serve.
We all loved it.