– 1 cup fine Seviyan – 4 tbsp. Sugar – 2 tbsp. Ghee – ¼ tbsp. green Cardamom powder – 3 tbsp. fine sliced Almonds – 1 tbsp. Chironji – 1 pinch Saffron – 6 tbsp. lukewarm Milk – ¼ cup Water – 1 tbsp. coloured Dry Coconut flakes – ½ tbsp. dry Rose petals, optional
* In a bowl mix saffron and milk and set aside. In a pan fry almonds and chirongi in ghee. * Remove and add seviyan and fry till they start to change color. Remove and set aside. * In the same pan bring water to boil. Add cardamom powder and stir. * Slowly add seviyan and then add milk. When the mixture starts to thick add sugar. * Stir till sugar dissolves. Give the mixture a gentle stir and turn off the flame.