So dry roast it only till it's light brown in colour. Once it's cool down it you can store it in an air tight container for upto an year on room temperature if the place is dry and in the refrigerator if there is dampness in the surrounding. For cooking this shahi kimami sewayi take the dry roasted banarasi sewayi and roast then in desi ghee in portions. Don't roast them all together else it will burn or take a big vessel to roast them. Make sure the vessel is of heavy bottom.

Soak the almonds in water for 2 hours then remove the skin and cut then in longitudinal slices. Don't cut the cashews in slices simply cut them in 3-4 pieces. Now roast them both almonds and cashews in desi ghee separately until they are golden brown in colour. Put them in seprate bowls and roast them on low flame. To dry roast the dessicated coconut you don't need ghee it has natural oil in it and it will roast on it's own oil just remember to roast it on lowest heat.

Now make homemade khoya or buy from the store it's upto you. If you want to make khoya from milk powder you can check the recipe on my profile. Now coarsely grind the green cardamom and saffron strands. Make sure it's crushed or coarsely ground. Now all the preparations are done and it's time to cook it. Now in a big heavy bottom vessel add the milk. To it add the sugar them coarsely grounded cardamom and saffron then add the food colour and mix well. Do these step without putting it on fire.

Once everything is combined then put it on the fire and cook it on high flame stirring in between till it's boil completely. Now lower the flame to medium high and cook it till the chashni becomes sticky while rubbing between the fingers. You don't need to make it 1 thread or 2 thread chashni or sugar syrup. Off the flame immediately till your fingers become sticky while rubbing the syrup on it. Once off the flame add half of the khoya or mawa along with half of the roasted almonds and cashews.

Add all of the dessicated coconut and mix them all well then add the roasted sewayi and mix well. Don't add all of them together. Add in 3-4 batches. Add the sewayi with one hand and immediately stir with another hand otherwise it will get lumps. Now add rest of the khoya or mawa and almonds and cashews and mix well. Now leave it as it is for 10 minutes then keep it on the flame and cook on lowest heat for 15 minutes while the vessel is covered.

Stir in between keeping in mind that it easily stir to the bottom. After 15 minutes off the flame. Check whether it's cooked completely or not. If not done properly cook for 5 more minutes.Keep in mind that this is super hot at this time and will continue to cook on it's own heat till it's hot so don't overcook it. If you find it too thick or sticky or uncooked after this then add one cup hot milk to it and mix it will be completely done but always add hot milk.

You can always take cashews, almonds, dessicated coconut and khoya or mawa according to your taste and preference but this shahi recipe is made with abundance of these things. Make sure to keep the measurements right. Measure it with a glass or a cup it's your choice but all three ingredients sewayi, sugar and milk must be measurements by the same cup or glass. Once get cool down serve it to your family and friends. Make it and enjoy it with your loved ones. Happy Cooking 😊