Clean and wash parched rice. Leave in the
shift for 1/2 hour.
In a frying pan melt ghee and roast the
parched rice for 10 minutes. Add 6 cups water. When cook add sugar and stir.
Add cardamom powder, chopped almonds and nutmeg powder. Mix 4 tsp. ghee.
Stir until the ghee separates. Grease a plate and spread the mixture evenly.
Cool and cut into pieces
