Milk and 7g ghee or vanaspati are added to the semolina and made into a paste Which is fried in the remaining ghee till brown.
Sugar is made into a thick syrup with water and saffron added.
Cardamom is powdered and added along with the syrup to the fried semolina.
The mixture is cooked well with frequent stirring and when the grains turn slightly transparent, the mass is poured on a greased plate and cut into square pieces when set.
Credit- Some indian recipes and their nutritive value.
