Heat a saute pan over medium heat. Once the pan is warm, pour in the milk.
Bring the milk to a boil, & add sugar, dates, 2 tbsp almonds, 2 tbsp pistachio, cardamom, & roasted vermicelli noodles.
Reduce the heat to low & simmer. Stir continuously until the noodles become tender.
Then, crumble the milk powder (khoya) over the top. Stir to combine.
Scoop sheer khurma into small serving bowls & garnish with almonds & pistachios.
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