- Take shemai in a pan and fry it in a medium heat until it get a light brown color, and set it aside.
- Beat egg in a mixing bowl. Add milk, sugar, salt, and mix them, and set aside.
- Now heat ghee in pan and saute the whole masala (cardamom, cinnamon, clove, bay leaf), raisin, and half of almond and pistachios for 20 seconds. Add shemai and fry it in ghee for 1 minute, then add beaten egg and milk mix and mix it carefully with shemai. Cover it for 1 minute. Then mix again carefully.
- When shemai seems separated turn off the heat. Take shemai jorda in a serving dish, garnish with the remaining almond and pistachios and serve.