1. Roast khoya to a light pink by stirring continuously over low heat.
2. Cool and break in fine crumbs with fingers.
3. Heat ghee in a large heavy pan.
4. Add flour, stirfry on low, stirring.
5. When flour is evenly browned and aromatic, take off fire.
6. Spread contents of pan into plate, allow to cool.
7. Add khoya.
8. Add sifted powdered sugar, cardamom, nutmeg, dryfruit.
9. Mix very gently, but thoroughly.
10. Shape into equal pingpong ball sized balls.
11. Cool completely before storing in airtight boxes.

Making time: 20 minutes
Makes: 35-37 pieces
Shelflife: 3 weeks or more