Check the Recipe video here: https://youtu.be/vWQkomQ4Z1Q

Roast the Kaju and badam separately for 2 mins. You can also microwave it for a min.

Grind the Kaju and badam separately with 2 tbsp of milk powder in each.

Heat sugar with 1/4 cup water in a non-stick pan. Cook it for 3 mins on a low flame. Check for 1 string consistency.

Add the Kaju powder, elaichi powder and rose essence. Cook on very low flame. In just a min it will start leaving the sides of the pan and form a lump.

I am setting this in a square cake tin. Grease the pan with ghee and place a parchment paper on the bottom.

Transfer the Kaju paste to the tin and spread it evenly. I have used a flat plate to do this. Grease the bottom of the plate with gher.

Heat the jam with a tbsp of water. It will first melt and then start thickening. Cook it on a low flame till 1-string consistency.

Add the Strawberry essence and powdered Badam and stir well. Badam will form a lump in just a min. Switch off the stove.

Transfer the badam paste onto the Kaju paste in the cake tin. Spread it evenly just like before.

Place another parchment paper on the tin. Place a chopping board on the paper and turn it over. Roll it with a rolling pin to smoothen it.