In a deep kadhai(wok) mix together milk powder and milk to maske a smooth paste.

Switch on the gas and cook on medium low and cook till the mixture starts binding. Now add 2 tsp of ghee mix well. The mixture should be semi soft and should start leaving the sides of the pan.

Switch off the flame and keep stirring the mixture. Add cardamom powder mix well and take out in a bowl. Allow it to cool to room temperature.

In the same pan add ghee. Roast the almonds and cashewnuts in the ghee till slight golden and aromatic. Now add dates. Roast well for nearly 2 more minutes. Add dessicated cococnut and then swich off the gas. Mix gulkand and mix everything all together. Take it out in another bowl.

Take the khoya mixture and knead well. It should be smooth and soft. Take butterpaper. Place it over the kitchen counter. Place the khoya mixture in the center of the butterpaper and roll the khoya in to thin sheet all along the butter pepper with rolling pin.

Place the dry-fruit mixture in the center. Roll the khoya mixture with the dry-fruit. Close the ends and place this roll in the refrigerator for 10 minutes.

Once cool the roll can be cut into pieces. Serve. Can be kept in the refrigerator for a week.