Add all the milk to it and boil it on medium to low flame untill it reaches shaggy dough like consistency.

Keep an eye on the milk and do not forget to keep stirring continuously. A silicon spatula works best to scrape of the sides of the kadai.

While the milk is boiling, grate the kopra and fry the cashews and raisins in ghee. Chop the cashews and keep aside.

Once the milk has turned into shaggy mawa add the sugar and grated coconut.

Mix well and continue to cook till the sugar has mixed well, its moisture has evaporated and the coconut is pale pink in color.

By the time the coconut has cooked well the entire dish will change to pale brown in color.

Add the cashews and raisins.

Turn of the flame and transfer the contents to a rectangle pan or a thali.

Spread evenly and sprinkle slivered almonds, pistachios and rose petals. Press gently with back of a katori or flat ladle.

Cut in to squares or diamonds once the Khadim Pak has cooled down a little.

As it cools the Khadim Pak will begin to firm up, separate the squares and place them on serving platter.