Sugar 6 tbsp (more or less according to desired taste)
Milk 1 cup
Oil as needed
Chopped almonds and pistachios
Crush the Sevian into small pieces while still in the sealed bag.
In a non stick skillet, take 2-3 tbsp of oil (add more if needed) and and few pieces of Elachi. Transfer the sevian and with a wooden spoon crush it into smaller pieces and keep tossing until all acquire a gold-brown color.
Add the milk and the sugar along with kewra and chopped nuts.
Now add a few sliced almonds as well and let the milk absorb on medium heat.
Cover and cook on lowest flame until the sevian dries up as pictured below. Takes about 10 to 15 minutes.
Garnish with the rest of the sliced almonds and serve hot.