Heat the ghee in a heavy-bottomed pan and roast the broken vermicelli over low heat, stirring constantly, until it turns golden brown and fragrant.

In the same pan, roast the almonds, cashews, and pistachios in the remaining ghee until lightly golden, then set the roasted vermicelli and nuts aside.

Pour the milk into the pan and bring it to a gentle boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.

Stir the roasted vermicelli into the boiling milk, reduce the heat to low, and let it simmer for 10 minutes until the strands soften completely.

Stir in the chopped dates, raisins, and roasted nuts, then let the mixture simmer for another 8 minutes so the dates soften and release their sweetness.

Stir in the sugar and mix well until it dissolves completely into the thickening milk.

Stir in the powdered cardamom and saffron strands, letting their aroma and color spread evenly through the pudding.

Let the sheer khurma simmer gently for 5 more minutes until it reaches a slightly thick, pourable consistency, then turn off the heat.

Let the sheer khurma rest for 10 minutes so the flavors meld together, then serve warm garnished with extra slivered nuts.