In a heavy bottom pan, measure the milk and add the chopped dates and the saffron to it. I have electric coil in the house and hence had to take extra precaution to avoid the milk from scorching in the bottom. Always use a thin layer of water in the empty pan before you add the milk. Also I added a steel plate (small one) to the pot. I made sure the heat was always in medium and kept stirring every 7-8 minutes. These steps helped me cook the milk without burning it in the bottom.
Cook the milk until it reduces to about ¾ its original quantity. It took me about 45 minutes in medium heat. The dates added to milk cooked really well and I just had to mash it every now and then. The flavor of the dates infused really well with the milk and it also imparted a very nice color to the milk along with the saffron.
Meanwhile in a separate pan, heat ½ tablespoon of ghee and fry the nuts. I used blanched, sliced almonds along with finely chopped pistachios and cashews. Fry the nuts until golden brown and then add the raisins. Fry until the raisins puffs up and then remove it on a plate.
In the same pan, heat the remaining ghee and fry the vermicelli. I used roasted vermicelli, but still fried them to get some flavor of the ghee.
Once the milk cooks down, add the sugar. Mix well and cook until the sugars dissolves.
Now add the fried vermicelli and cook it for about 10 minutes until they become tender.
Next add the fried nuts and the raisins and let it cook for 10 more minutes.
Serve when warm or chilled down. The sheer khorma thicken when it cools, so if you find it thickening too much, add a little more milk and heat it. Also adjust the sugar as needed.