Soak dried dates overnight. Then drain in the morning and remove the seed and chop them.
Add 1 tablespoon ghee to a frying pan and allow it to melt. Add dry dates and saute for a minute.
Add almonds, pistachios and raisins. Give it a stir and fry for couple of minutes. Take out and reserve for later.
In the same frying pan, add the remaining ghee & let it melt.
Add vermicelli and fry for 2 minutes. Take out and set aside.
In a wok (or same large pan), add milk and bring it to boil. Then lower heat and cook for 10-15 minutes until milk thickens. Keep stirring at regular intervals. You can use a non-stick pan to avoid the milk from sticking to the pan.
Add reserved toasted dates (save some for garnish), nuts, sugar, cardamom powder, mix well and cook on medium flame for 4-5 minutes, while stirring at regular intervals.
Add toasted vermicelli, mix well and cook for 6-8 minutes until desired consistency. However turn off the flame just before you see the perfect consistency, as sheer khurma thickens as it cools.
Garnish with roasted nuts, dried rose petals & serve!