First heat 1 tsp of the ghee in a large non-stick pan in low flame add the milk powder condensed milk to the pan and mix well until combined.stir continously until it reached a dough constancy.transfer the mixture to a separate plates.

Now to the pan add the remaining 2 tsp ghee add the mango puree,cardamom powder and safroon strands to the pan and continue to cook by stirring continously.cook until the mango puree has slightly thickned.

Now add the milk powder,condensed milk mixture back to the pan continue to mix well by breaking up and lumps that may have formed.

Slowly all the ingredients would melt and combine together.continue to cook until the mixture thickness Turn off the Flame and transfer the mixture to a separate plates.leave it to cool down.

While the mixture is still warm take a small portion of it and make it into a ball flatten it gently in the form of a disc and then place a whole almonds in the center cover up the almonds with the mixture and shape it desired shape.use pistachios for garnishing