• Start with chopping nuts like almonds, cashews and pistachios. Use a small knife, and sliver the nuts, or roughly chop them
• Then roughly chop the dates and keep them aside.
• Roughly break the long vermicelli.

Instant Pot Sheer Khurma

• Press the Saute Buttom on the Instant Pot and hit Start.
• Add 2 tablespoons of ghee. Let it melt.
• To this add, roughly chopped dates, almonds, pistachios, cashews and add the whole raisins. Sauté the nuts until aromatic.
• Now add 1 cup broken vermicelli, and roast it until aromatic.
• To this add 4 Cups of milk, and mix well.
• Now add 5-6 strands of saffron, half a teaspoon of cardamom powder and half a cup of sugar. Mix it all well.
• Press cancel on the Instant pot. Close the instant pot lid securely. Make sure the pressure valve is on the sealing position.
• Now Press on the Pressure Cook Button, and Manually adjust the time to 9 Minutes.
• Once the sheer khurma is cooked, let the pressure release naturally for 5-7 minutes.
• Now do a quick pressure release, and open the Instant Pot Lid carefully.
• Stir the sheer khurma and add 1 teaspoon of rose water.
• Trasnfer it to a serving bowl.

Stove-Top Version

• In a heavy bottom pan add 2 tablespoons of ghee on medium flame.
• Once the ghee melts, add roughly chopped almonds, pistachions, cashews, dates and whole raisins.
• Saute the nuts until aromatic.
• Remove the nuts from the pan in a plate and set them aside.
• Now in the same pan add the roasted vermicelli, and sauté until fragrant. It should take you about 2-3 minutes.
• Now add 4 cups of milk, and stir. Stir every 30 seconds to make sure the milk doesn't stick to the bottom of the pan.
• As the milk boils you will notice it is thickening, and vermicelli is cooking.
• Once the milk comes to a boil, lower the flame from medium to low, and continue cooking it for another 8 minutes.
• After 8 minutes, the milk must have reduced and thickened. Add sugar, cardamom powder and rose strands.
• Cook for another 3-4 minutes on medium low flame. Turn off the flame, and add 1 teaspoon of rose water.

Garnish and Serve

• You can serve the sheer khurma warm or chilled as per your prefrence.
• Tramsfer the sheer khurma in a serving bowl.
• To serve it warm, garnish the sheer khurma with slivered nuts and dried rose petals and serve immediately after cooking.
• To serve it chilled, once the sheer khurma comes at a room temperature, cover it with a plastic wrap and place it in the refrigerator for two hours. The sheer khurma thickens as it chills, so add a splash of milk and mix it well to adjust the consistency as per your liking. Garnish with slivered nuts and dried rose petals and serve,