1. Heat kadhai, put in gram flour and cook it on a low flame for 15 minutes.
2. Add hot ghee stirring continuously to get golden brown colour.
3. Now add the khoya & cardamom powder & stir for 7 - 10 minutes.
4. Remove from flame & let it cool.
5. After it cools pass the mixture from a big wire mesh sieve (gehun ki chalni)

For the sugar syrup:

1. Mix the sugar with water in a pan and simmer for 10 minutes.
2. Add the lemon juice to the boiling sugar syrup.
3. The impurities will from a white layer. Remove this layer gently using a perforated spoon.
4. Simmer till the syrup is of 1 string consistency. Keep the syrup hot.

How to proceed:

1. Pour the gram flour mixture in the sugar syrup and mix well.
2. Pour into a greased 225 mm. (9 inch) diameter plate (thali) with 25 mm. (1 inch) high sides.
3. Place silver leaves on top and allow to set for 2 to 3 hours.
4. Cut into 25 mm. (1-inch) squares.
5. Serve at room temperature.