Soak cashew nuts in warm water for one hour. After one hour, break a cashew and check if it has become soft from inside. If they have become soft, then remove water from the cashews and grind them very finely, in a grinder.
Take a pan and heat ghee into it. Put mawa into the pan and roast it on a medium flame till it turns light pink in colour. Now take it out in a bowl and let it cool down.
Take milk out in any utensil for boiling. When milk starts boiling turn off the gas and let it cool down. Keep it 80% hot. Now curdle the milk.
First clean the sesame seeds and roast them in a thick-bottomed frying pan until they become light brown. Cool them and grind them into granules.
Take put Dalia on a plate and clean it.
Pour 2 tsp Ghee in a frying pan(kadhai) and fry Dali till it turns light brown. Put Dalia in milk and boil(put milk and Dalia in the cooker and boil till 1 whistle goes off.
roast the chana paste and mawa on low-medium flame. When mawa gets frigid add powdered sugar in the chana paste. Use dry fruits as per your preferences.
Take 2 deep heavy vessel and pour 1 ltr. milk in both the vessels. Put the vessels on the stove and let the milk in both the vessels boil.
You can use any other dry fruits as per your taste and skip the use of ones you don;t like eating.
Quantity of jaggery can be increased or decreased as per your taste.
Heat a heavy broad surface pan over a flame and put the sesame seeds in it. Roast the seeds on medium flame until they are brown. Do not over roast the seeds, else thay can become bitter in taste.