Lightly roast the mandvi seeds in a pan until aromatic. Let them cool.

Once cooled, rub the seeds to remove the husk, then grind them into a coarse powder using a mixer.

In a separate pan, add sugar and enough water to just cover it. Cook to make a syrup, aiming for a one-string consistency (not too thick).

Pour the mixture into a greased tray or plate. Flatten evenly.

Let it set for 1 hour, then cut into pieces.