In a large nonstick pan, melt butter/ ghee and add milk powder, khoya and almond meal. Stir continuously and cook for 3~4 minutes.
2 tablespoons Unsalted Butter or Ghee, 1½ cups Milk powder (whole milk preferred), 2 cups Mawa/ Khoya, grated or crumbled, ½ cup Almond Meal (or ground almonds)
Next add the cream, dulche de leche and ground cardamom; mix well and cook stirring continuously until the mixture starts to leave the pan. This takes about 20~25 minutes.
1 cup Dulche de Leche (or Caramel sauce) -- homemade or store-bought*, ¾ cup Cream (heavy or Light), ½ tsp Ground Cardamom
Grease the plate with ghee and keep ready.
Once the mixture is ready, pour it onto the prepared plate. Smooth the top and set aside until the mixture is cool enough handle.
Scoop about 1tbsp of the mixture and roll into a ball and flatten slightly. Enjoy right away or store in an airtight container in the fridge for longer storage.