Sev mithai

Mix milk and sugar in the pan and let it boil, then mix the mawa and cook for 2 minutes, remaining a little mawa and apply it on top while garnishing.

Add cardamom powder and saffron.

Add sev to reduce the flame and cook for 2 to 4 minutes until the mixture becomes thick and add ghee at this time.

Add rose water and close the gas.

Take out the mixture in a greased plate or a mold of dessert, garnish with the remaining mawa, dry nuts and silver work and keep it in the fridge to set for 2 hours.

Ready, your traditional Sindhi sev burfi (sweet).