Mix the milk, condensed milk and sugar in a deep thick-bottomed pan and bring to a boil stirring frequently. Reduce to a simmer and thicken till the milk mixture is reduced to 75 per cent of its original volume.
In another pan melt the ghee and roast the vermicelli till golden.
Add this vermcelli to the milk mixture and stir well.
Add the nuts, raisins and cardamom and stir well.
Shir Kurma is eaten warm, garnished with slivered almonds.