Ingredients:

• 1/4 kg – lodh powdered fine, sieved through muslin mesh.
• 1/4 kg – Sugar powdered fine, or more if required
• 1/4 kg – ghee, heat, keep aside

Method:

1. Mix sugar and lodh together, taste, and adjust sugar to taste.
2. Add half the ghee and then stir and mix to a very soft lump.
3. Add more ghee if required.
4. Make 20 small lemon-sized balls.
5. Store in airtight container.

Recipe courtesy of Saroj Kering