|Sevian||3 Cup (48 tbs)|
|Milk||3 Cup (48 tbs)|
|Pistachio||1⁄4 Cup (4 tbs)|
|Ghee||3⁄4 Cup (12 tbs)|
|Kewra essence||1 1⁄2 Tablespoon|
|Sugar||2 Cup (32 tbs)|
|Khoya||1⁄2 Cup (8 tbs)|
|Blanched almonds||1⁄4 Cup (4 tbs)|
1 In a pan, heat the ghee on moderate heat.
2 Add in cardamoms and cloves, stir for a minute.
3 Add in the sevian and stir until golden brown in color.
4 Gradually pour in the milk.
5 Mix thoroughly and cover the pan.
6 Cook on low heat until the milk is absorbed.
7 Add in the khoya and sugar, mix well.
8 Cook, covered on low heat.
9 Place some live charcoal on the lid and let cook until dry.
10 Stir in chopped almonds, pistachios, kewra flavour and soaked saffron.
11 Decorate with silver leaves and serve hot.