Sevaiya kheer

Heat ghee in a thick bottom pan and saute cashew-sultanas on low flame till cashew are golden. Remove them from ghee. Add sevai in the same ghee and roast till they are golden. Stir continuously for even roasting.

Add hot milk in it and bring it to boil. Next add cardemom powder, chironji, saffron, sugar, chopped almond and pistachio as well as some of the sauted cashew sultanas.

Cook till sevaiya is tender and you get the desired thickness. It hardly takes 2-3 min to reach that level. Take it out in a serving bowl, garnish with the rest of the cashew-sultanas and serve warm/cold.