Shift the flour once. Take it in a big vassle.

Warm the milk and ghee in a pan, and add gradually very little amount in flour (not in one place, sprinkle all over flour.)

Mix lightly with fork. Do not press it with spoon or spatula. And leave for 10min. Then sieve that mixture. Have to break big lumps now and sieve allmixture.

Take a big deep pan, and add ghee, when it melts cpmplelty add flour and saute for more 20-30 min on slow to very medium flame. Other wise it will burn and took dark colour.

When it's coffee/ light brown in colour, and aroma came from it, add gund and mix continually. So it cooks nicely. It will fried in ghee and became big white balls. Now turn off the heat.

Wait for 5-7min, with continually mixing it. When it is normal hot, add all the dry masala (ginger powder, black pepper powder, cinnamon powder and nutmeg powder and grind mishri) mix well and add into small rectangular mould (chauki. If u want thin layer then 1/4part can be settle in other mould.)

Sprinkle mixed cinnamon, nutmeg and black pepper powder. And leave to set for at least 6-8hrs.

U can keep it for 20-30 day.