In a medium sized pot, heat the ghee/butter/oil. Add the nuts, and saute for 2 minutes. Remove from pot and set aside.
In the same pot, add cardamoms, and vermicelli (sewaiyan). Roast 2-3 mins until golden and fragrant.
Now add the milk, cook for 5-6 mins on medium-low heat and bring it to boil.
Next add the evaporated milk and the condensed milk. And cook for additional 5-6 mins on medium heat. Keep stirring.
Add the sugar as required, and mix well.
Next add the roasted nuts, (raisins can be added at this time) give a good mix.
Remove from heat and transfer to a serving dish.
Sheer Khurma can be eaten warm or cold. It will thicken upon cooling. Enjoy :)