First take little amount of milk,add some saffron threads and boil this,when it's boiled add dry khajur and Khuskhus in it boil for a 2 to 3 minute,now switch of the gas cover it and keep aside it for atleast 3 hours.

For making chena,Take left over milk in other pot and boil it when boiled add lemon juice and when curdles seens in milk,strain the curdle from milk liquid with muslim cloth and hang the cloth for 3 hours.

When dry khajur and Khuskhus nicely soaked transfer in mixer jar and make coarsely paste of both.

After 3 hours take chena in flat plate and rub it with palm nicely,now add maava in it and again rub it both otherwise big granules make and texture of the recipe will spoil.

Now take ghee in karahi,add crushed green cardamom add khajur and Khuskhus paste and roaste it when pleasant smell comes add maava and chena mixture and continue stir it for prevent curdles and to burn from bottom.

Now add sugar and roaste after 2 minutes add cashew and melon seeds powder in it and continue stir till the ghee release from it.

When ghee is realsed add roasted almond and mix well and switch of the gas.

For serving,take hot kharek and khajur halwa in a plate arrange the boondi layer over it,now again arrange the hot layer of halwa,garnish with silver paper and keep this in fridge for 10 to 15 min to chill and for set.

When it chilled serve it cool with cherry.