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Heat ghee in a deep non-stick pan.
Add seviyan and roast it for 2-3 minutes on low flame.
Now add 1 crushed cardamom, 2tbsp pistachio and roast for a minute.
Add milk, soaked saffron, stir it continuously till milk comes to a boil and then reduce the heat to low.
Let the seviyan simmer in milk for 3-4 minutes (stir every 1 minute).
Now, add sugar and boil milk till it becomes slightly thicker.
Mix 2tbsp water in dry milk powder and make a paste.
Stir this milk powder paste and mix evenly in the cooked seviyan.
Increase the heat to high and bring to boil.
Turn off the heat and let this sit for 2-3 minutes (this thickens the seviyan and makes it extra creamy).
Transfer the cooked seviyan to a serving bowl.
Tops with chopped pistachio, some saffron strands, and silver leaf.
Serve it cold or hot as per your choice.