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.
Cut into 25 mm.(1-inch) squares.
Serve at room temperature.
Bawarchi of the week
Sharmilee is passionate about her blog Sharmis Passions that contains recipes for healthy food, low fat baked goodies and tips on food photography.