1. Bring the milk to a boil, keep stirring so cream does not form.
2. While the milk is boiling roast vermicelli, to a light golden brown and break into small pieces, and keep aside.
3. Add the sugar to the milk and keep it boiling on a low flame, stirring from time to time till the milk thickens to almost half of the original quantity.
4. Add the vermicelli gently so that it does form lumps.
5. Keep stirring till the vermicelli is cooked.
6. Add the ground spices and kesar, stirring all the time. Take off the stove.

To Serve:

1. Fill small individual bowls with the sheer khorma.
2. Sprinkle chopped dried fruit and serve hot.

Note:All preparations for the sheer which do not entail soaking in water, can be made a day in advance.