Recipe Cook Time
In a kadahi, stir-fry the ghee and the gram flour over low
heat, till the flour looks crumbly and darkens a little.
Take pan off heat and transfer flour into another vessel.
Put the khoya into the pan and stir till it takes on uniform consistency and looks a bit fried.
Add the fried gram flour to the khoya, and mix well to blend together.
Add the cardamom powder. In another pan, place the sugar and water together, and warm over low heat stirring a few times till the sugar dissolves.
Do not let it boil before the sugar dissolves.
Once the sugar dissolves, increase the heat and bring to a boil and cook syrup till thick.
Mix the sugar syrup immediately into the cooled khoya mixture, stirring vigorously and quickly to blend well. It must be mixed as fast as possible as it begins to set even while being mixed.
Transfer onto the greased plate and pat to level. Leave to cool and set.
Cut into pieces of desired size, using a sharp knife. Garnish with some almonds and serve.