Heat the ghee in a deep bottomed pan. Add the seviyan and roast till fragrant. Keep the flame low. Once done, remove from heat and keep aside.
Boil milk in a pan. Add the chopped nuts and cook for 2-3 minutes. Add sugar and allow it to dissolve. Now put in the fresh malai and cook on low flame till it mix well with the milk.
Finely grate the khoya and add it to the milk. Cook till the mixture thickens. Add the seviyan and cook for another 5 minutes or till no liquid remains.
Add the powdered cardamom and mix well. Always add cardamom towards the end or it may lose the fragrance due to heat. Decorate with chopped nuts and serve cold.
