Heat the pan add milk boil for 5 min in low flame
Then add sugar and essence or cinnamon powder cook for 2-3 min in medium flame
Then add mawa stir it for 2-3 min in medium flame
Then add kesar colour then add unsalted sev mix it well in low flame cook for 2-3 min
In the end add 1and half tsp of ghee then mix it well
Then take a plate or cake tin gresse with 1/2 tsp ghee pour the sev mithai set property all over the plate then spread chopped almond and pistachios
Cool down for 5-6 hours for properly set then cut into piece
This sweet store for 2-3 days only in a freeze
This is the unsalted sev
Sugar increase or decrease as per ur taste
