One a low to medium flame, place the saucepan add the ghee.

Fry the Ghau ni Sev till it turns golden. Be careful that you don't burn them.

Now add the milk, cook the Doodhpaak on a very low flame until the sew is cooked and milk has thickened.

You will be cooking the milk for 20 minutes on a low flame.

Give the Doodhpaak an occasional stir while it is cooking.

Once the sev is cooked, add the crumbled mawa and sugar.

After adding the sugar cook the mixture for 5 to 7 minutes more. The Doodhpaak will thicken considerably.

As the sugars in the milk caramelise it will will take a very light colour, and that is what we want in a doodhpaak. A sign that the milk has cooked well.

At the end of the cook add the aromatics and nuts.

Turn off the flame.

Transfer the Doodhpaak in a serving container, garnish with some more slivered nuts.

Serve Doodhpaak at room temperature or cold with puri or phulka roti.