Heat ghee in a heavy-bottomed pan and roast the makhana and almond slivers until they turn golden brown. 2. In another heavy-bottomed pan, heat the milk with saffron strands and bring it to a boil, ...

6. Grate the khoya and add it to the pan. And keep on stirring it. 7. When the water is absorbed. Remove the pan from the heat and transfer the seviyan to a serving dish. 8. Garnish with roasted ...

Soaked in saffron-and-cardamom-infused milk and garnished with slivers of pistachio and almond, in this recipe the humble slice of bread is transformed into a fragrant, delicate dessert.

Nothing quite hits the spot like soft and mushy bites of cardamom-infused halwa. You won't be able to keep your hands off this Grecian twist to it though ...