Remove the paste in a vessel and add sugar. Mix well and keep aside for half an hour for the sugar to dissolve completely.

Later when the sugar dissolves add the mixture in a nonstick kadhai and stir constantly. Keep the flame medium.

Cook until it gets thick. Then add ghee and mix well. Cook until the mixture is dense in consistency. Take some mixture in your hand and check whether it forms a small ball.

Once done, remove the mixture from the kadhai on a rolling board greased with ghee.