For Sev: Combine all the ingredients except water. Gradually add water to make it a tight dough, adding extra water or besan if required.

Grease inside of the Sev press and put the mould with many small holes into the press.

Heat oil in a pan,until hot. Fill the press with a ball of dough. Press out thin strands of dough into the hot oil. Don't over crowd the pan. Repeat the same process for rest of the dough.

While sev is being prepared, In a heavy bottom pan add milk and sugar. Let it come to a boil. Boil for 5 minutes.

Add grated khoya and saffron. Reduce the flame and let the mixture cook for about 10 minutes.

Add sev and cardamom powder. Let it cook on low heat,till the sev is cooked well and soft. Stir in between to prevent it from sticking at the bottom. At the end add melted ghee. Give everything a good mix.

Once all the liquid is absorbed. Grease a rectangular tray with little ghee. Spread the mixture evenly.

Let it settle for 4-5 hours or even overnight in the refrigerator.

Note: The sev I prepared was of medium thickness. But if you are using sev that are very thin (hair like thin) then reduce the amount of milk to 1.5 - 2 cups. Start with 1.5 cups and then add accordingly.