Heat ghee, Add whole cloves, almonds, cashew nuts, raisins, pistachios, and chironji to the pot and fry on until they are lightly browned, stirring continuously.
Add ghee and vermicelli to the same pot and fry on low heat until they turn light brown. Remove on a plate.
Increase the heat to medium. Add milk and seedless dates to the same pot and cook for 10-12 minutes, stirring frequently.
Add the roasted vermicelli and roasted nuts to the pot and cook for another 10-12 minutes until vermicelli is softened and khurma is slightly thickened. Stir frequently while cooking to prevent scorching at the bottom of the pan.
Stir in sugar, saffron soaked in milk, and cardamom powder, and cook for another minute.
Serve it warm or chill it for a few hours before serving.
SHEER KHURMA IS READY!