Heat kadhai, put in gram flour and cook it on a low flame for 15 minutes. Add hot ghee stirring continuously to get golden brown colour. Now add the khoya and cardamom powder and stir for 7 - 10 minutes.
Remove from flame and let it cool.
After it cools pass the mixture from a big wire mesh sieve (gehun ki chalni).
For the sugar syrup: Mix the sugar with water in a pan and simmer for 10 minutes.
Add the lemon juice to the boiling sugar syrup.
The impurities will from a white layer. Remove this layer gently using a perforated spoon.
Simmer till the syrup is of 1 string consistency. Keep the syrup hot.
How to proceed:
Pour the gram flour mixture in the sugar syrup and mix well.
Pour into a greased 225 mm.(9 inch) diameter plate (thali) with 25 mm. (1 inch) high sides.
Place silver leaves on top and allow to set for 2 to 3 hours.
Mareena Jerrish started her cooking experiments at the age of 12 and is completely self taught. She collects and tries out different recipes from all over the world and has more than 300 tried and tested recipes.