Heat 2 tbsp of ghee in a heavy bottom pot over medium heat and roast almonds and raisins on a lower heat for 2 minutes till they are slightly brown. Remove them on a plate and keep them aside.

Now add seedless dates and roast for 2 minutes. Once they turn brown remove the dates and keep them on a plate.

Break Vermicelli into small pieces and add them to the same pot with the remaining ghee and fry till golden brown. Fry for 3-4 minutes on a medium flame so they do not burn.

Add milk into the same pot and boil for 10-15  minutes till vermicelli becomes soft.

Once the milk is boiled add sugar, cardamom powder and bring it to a boil.

Finally add softened dates and dry fruits to the boiled milk and keep stirring continuously for another 5-7 minutes till all the ingredients are incorporated together and Sheer Khurma turns creamy.

Garnish with rose petals, dry fruits, and serve it warm or chilled.