Awle ko dho kar boil kar le. Seeds and pulp ko alag kar le. Awle ko grind kar le. Phir steel ya non stick kadhai me ghee dalein, then awla, then chini daal kar chalate rahte hai gadha hone tak. Then elachi and daalchini ki powder ko mila kar chalate rahe. At last thora thanda hone par ise kaach ke bartan me rakh le. To ise hum mahine bhar rakh sakte hai kha sakte hai. That's it.

Use lohe ki kadhai me kabhi na banaye aur kadhai me gadha kar ke jamana nahi hai warna thanda hone par hard ho jayega. Thora dhila chorte hai, thora hi.