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1
For Sev: Combine all the ingredients except water.
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2
Gradually add water to make it a tight dough, adding extra water or besan if required.
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3
Grease inside of the Sev press and put the mould with many small holes into the press.
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4
Heat oil in a pan,until hot.
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5
Fill the press with a ball of dough.
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6
Press out thin strands of dough into the hot oil.
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7
Don't over crowd the pan.
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8
Repeat the same process for rest of the dough.
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9
While sev is being prepared, In a heavy bottom pan add milk and sugar.
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10
Let it come to a boil.
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Boil for 5 minutes.
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12
Add grated khoya and saffron.
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13
Reduce the flame and let the mixture cook for about 10 minutes.
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14
Add sev and cardamom powder.
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15
Let it cook on low heat,till the sev is cooked well and soft.
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16
Stir in between to prevent it from sticking at the bottom.
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17
At the end add melted ghee.
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18
Give everything a good mix.
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19
Once all the liquid is absorbed.
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Grease a rectangular tray with little ghee.
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Spread the mixture evenly.
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22
Let it settle for 4-5 hours or even overnight in the refrigerator.
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23
Note: The sev I prepared was of medium thickness.
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24
But if you are using sev that are very thin (hair like thin) then reduce the amount of milk to 1.5 - 2 cups.
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25
Start with 1.5 cups and then add accordingly.
