In a kadai take 1 litre milk use good quality milk for a more creamy texture stir occasionally to prevent milk from sticking to the bottom and burning get the milk to a boil stir continuously and the milk thickens in 8 minutes

After 30 minutes the milk turns creamy texture keep stirring on a low flame to prevent milk from burning after 50 minutes it turns to a paste texture now add 4 to 5 tbsp sugar keep stirring till sugar dissolves continue to cook on low flame until the mixture separate from the pan and holds shape

Like this now add cardamom powder and mix well cool slightly and take a small balls size ball and garnish it with your choice of dry fruits

Note - I have forgotten that I also add saffron here while boiling the milk in the starting like in this pic