Roast semolina in ghee till golden brown.
Sprinkle milk & cook it on low flame.
When done remove it from heat & when cooled add mava roasted in ghee & boil sugar & water to prepare 2-½ stringed sugar syrup (i.e.chashani).
When done, remove it from the burner & add pre-roasted semolina, cardamom, nutmeg, almond, and chirongia sapida (charoli).
Mix all well.
Pour it into the dish greased properly with ghee.
Then cut it into pieces after sometime.