Take a non-stick Kadai to add ghee and mawa. Mix together till mawa starts melting. As soon as mawa melts add milk and mix together till a creamy texture is formed.

Keep the flame to medium and add in the sugar. Stir continuously and cook in medium to low flame till sugar melts and mawa changes its color from white to pale yellow. To check if done, spread a drop of the mixture on a plate and roll it in a small ball. If the ball is smoothly made then the mixture is done.

Add the kewra essence, remove it from the gas, and beat it with the back of the serving spoon so that no lumps are there.

Transfer in a bowl, cover, and let it cool for 5-7 mins.

Now with clean hands take a lemon size portion, shape it in the round form then elongate it in an oval shape and pressing/ pinching in between (Refer pic). Garnish the dent portion with chopped pasta and cardamom.

You can add more sugar if your family like more sweetness.