Put the khoya in a broad non-stick pan, mix well and cook on a medium flame for 7to10 minutes, while stirring continuously

Transfer the mixture into a large plate, cool for atleast 15 minutes.after Add the sugar and elaichi powder and mix very well with your hands.

Refrigerate for 20-25 minutes.

After Divide the mixture into equal portions.
Roll each portion into a ball and then flatten it slightly in your palms. Form a depression in the centre, put an almonds in it and press it lightly.

Store in an air-tight container and refrigerate it. Use as required.