Ingredients:

1/2 cup singhare ka atta
1/2 cup khoya
1/2 cup sugar
1/4 tsp green cardamom (chotti elaichi) powder
2 tbsp ghee (Clarified butter)
1/2 cup water
Preparation:
• Stir-fry the atta in the ghee over low flame, till the atta darkens a bit, taking care not to scorch the flour.
• Transfer it  to another pan and stir-fry the khoya in this pan till it becomes of uniform consistency and looks a bit fried.
• Mix the atta and the cardamom powder and set aside to cool.
• Dissolve sugar into the water over low flame, when dissolved, increase the flame and bring to a boil, letting the syrup cook till thick.
• Remove pan from the flame and mix immediately into the cooled  mixture, stirring continuously , to mix well.
• Transfer onto the greased plate, level it and allow to cool. When cool and set, cut into pieces, using a sharp greased knife.