|Ghee||1 1⁄2 Kilogram|
|Char magaz||1⁄2 Kilogram|
|Baval nu goonder||50 Gram|
|Sugar||2 1⁄4 Kilogram|
|Almonds||1⁄2 Kilogram, soak overnight in hot water, peel and chop|
|Pistachio nuts||1⁄2 Kilogram, shelled|
|Charoli||250 Gram, soak overnight in hot water, peel and chop|
|Dill||250 Gram, powdered|
|Dried water chestnuts||1⁄2 Kilogram|
|Lotus roots||450 Gram|
|Dholi musri||50 Gram|
|Punjabi salan||10 Gram|
|Pipri mooth na gath|
|White pepper||25 Gram|
|Kali musri||25 Gram|
|For crushing together|
|White cardamoms||30 Gram|
|Vai varan||25 Gram|
|Dry ginger||350 Gram|
Fry individually all peeled and chopped nuts, magaz and gunder.
Make a sugar syrup of one-thread consistency, using enough water just to cover sugar.
Add fried ingredients, keeping a few nuts aside.
In another pan, cook dil with milk till thick.
Add about two cups water, if needed.
Pour dil mixture into sugar syrup with mavo and gunder.
Heat a little ghee in a shallow frying pan and fry all powdered ingredients, individually, a little at a time, adding them to the mixture with ghee, as they are fried.
Mix well, place on low heat and cook, stirring continuously, to prevent burning.
When thick, add crushed spices, mix well and remove from fire.
Pour into a tray, pyrex dish or glass jar and store in a cool place.