Using thin sewai
First of all, gather all ingredients in place. Thin vermicelli tends to cook quickly, so it is easy if everything is in place and ready.
Set the SAUTE mode on. Add 1 tbsp of ghee and dry fruits like raisins, cashew, almonds, and pistachio.
Roast them for 1 min or till they are little brown in color. Transfer them to a bowl and keep aside.
Now add rest of the 1tbsp of ghee and thin vermicelli. Break them in small pieces to fit in instant pot. Roast them till they change color. NOTE add extra ghee about 2tbsp in this step to get the authentic taste.
Once the vermicelli’s color is darker, add water, milk, sugar, desiccated coconut, and khoya. NOTE If using frozen khoya, thaw it before adding and grate. I forgot to grate it.
Mix well and add an extra 1/4 cup of water. Cook for 2 minutes. khoya should combine well with everything. NOTE grate khoya before adding, else it takes some time to break lumps and mixing well.
After cooking for 2-3 mins, the mixture will have a thin consistency. Add cardamom powder & rose water. Mix well and cook for another 3 mins. Keep stirring.
Finally, add roasted dry fruits and mix them again. Keep stirring at this stage. Vermicelli mixture will be dry by now. NOTE at this stage thin vermicelli looks like a sticky mixture but once it is at room temperature you will see them completely dry and fluffy.
CANCEL the SAUTE mode. Cover with glass lid for 10 mins.NOTE- When hot vermicelli looks very sticky but as they come at room temperature, they will be dry and separated.
Serve immediately or let this sweet vermicelli come at room temperature. Garnish with silver leaves and dry fruits before serving.