Ingredients:
1 package vermicelli
1 gallon whole milk
1 cup Sugar
20 cloves whole cardamom pods
1/2 teaspoon cardamom powder
1 cup slivered almonds, cashews and pistachioes
1/2 cup thick cream
1/2 teaspoon saffron strands
3 tablespoons charoli nuts
1/2 cup light brown raisins
1/2 teaspoon rose water
1 tablespoon butter

Preparation:
Fry the vermicelli in butter until well browned but not burnt.
2. Fry on low heat until all the butter is dried.
3. Add in 1/4 cup sugar and fry again.
4. Add in whole milk cup by cup, stirring constantly, and bring to boil.
5. Add in the raisins, whole cardamom, and 1/2 cup slivered almonds, cashews and pistachioes, and the remaining sugar.
6. Reduce the heat and thicken the Sheer Korma to three-strand consistency, letting the milk boil until it is halved.
7. The vermicelli must be very soft by now.
8. Quickly add in the rose water, charoli and thick cream and let simmer covered for 10 mins.
9. Garnish with the saffron strands and powdered cardamom, and serve immediately.