| 1. Add ghee and suji to a heavy bottomed pan. |
| 2. Roast suji on a slow flame till it turns light brown. |
| 3. Add sugar/jaggery and continue roasting for a minute or two. |
| 4. Add water to the mixture until it starts thickening. |
| 5. Add half of the Cardamom Powder and keep stirring. You know your mixture is thoroughly cooked once it stops sticking to the sides of the pan. |
| 6. Take the mixture down and set it on a rectangular plate. Let it cool. |
| 7. Cut it into pieces followed by a garnish of Cardamom Powder and almonds. |
