Ingredients
• 1/2 kg Benarsi Siwai
• 1 kg Khoya
• 2 kg Sugar
• 1/2 kg Pure ghee
• 3 drops Kevra essence
• 10 pieces Green cardamom
• 1 piece Nutmeg
• 100 g Makhana (chopped)
• 1 piece Coconut whole (gari)
• 100 g Cashewnut
• 100 g Almond
• 100 g Kishmish
• 5 pieces Silver foil (chandi ka waraq)
Method
In a pan add ghee and roast the sewai till brown. Add sugar, water, khoya and milk to a pan and bring to a boil till you get a four string consistency. Shallow-fry the dry fruits in oil. Add the roasted sewai to the dry fruits and sugar syrup. Cook on a slow flame for five minutes. Remove from heat and then add kewra essence (3 drops) in the mix. Season with cardamom powder and zaifal powder, rest it for 4 minutes. Decorate with silver foil and fried dry fruits before serving.
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