In a heavy-bottomed pot, heat the ghee on medium heat.

Add the chopped dates, almonds, pistachios, sliced dry coconut, and raisins and fry for a few minutes until lightly golden. Remove from pot and keep aside.

Heat 3 tbsp sugar over medium heat in the same pot. Add little water and keep stirring until it melts and turns golden brown.

Immediately pour it into the milk, keep stirring, and boil it.

Add vermicelli and stir for a few minutes until it turns light brown.

Lower the heat and let the mixture simmer for 20-25 minutes, stirring occasionally.

Add sugar, cardamom powder, fried dates, almonds, pistachios, dry coconut, and raisins. Stir well and cook for another 5-7 minutes.

Check the consistency of the Sheer Khurma and adjust as necessary by adding more milk or simmering longer to reduce the liquid to achieve the desired consistency. (Note: Sheer Khurma tends to thicken as it cools, so either serve it warm or add more milk while cooking to prevent it from becoming too thick).

Turn off the heat and add kewra water. Stir well.

Garnish with chopped nuts and serve it chilled or hot, according to your preference.