1. Blend all the ingredients, except the anjeer, to a smooth paste.
2. Pour the mixture into a thick bottomed kadai.
3. Add the chopped anjeer.
4. Cook (stirring continuously) until the mixture thickens and starts leaving the sides of the kadai and forms a ball.
5. Put the mixture on a flat surface and roll out thinly (1/4 cm thickess).
6. Cool the mixture and cut into diamond shapes.
7. Decorate with silver foil.

Image: Wikimedia Commons