Boil milk in a pan on low flame. When milk reduces to 1/2, slow down the gas and add a pinch of alum. When milk becomes thick and grainy, add sugar. And keep stirring the mixture continuously. Add cardamom powder.

When the milk thickens, add ghee. The mixture is ready in the consistency of burfi. Grease the mixture with ghee, transfer it to a bowl, garnish with almond slices.