Grease a perforated plate with oil, I use a fine sieve.
In a big wide pot, mix all ingredients except Cardamom.
Cook the mixture on a medium to high heat for about 18-20 minutes or till the mixture changes the color slightly to brownish.
When done cooking, immediately transfer the mixture into prepared tray and let ghee drained. Before the mixture set to hard, cut into desired pieces and allow it to cool completely.
When cooled, separate the pieces and ready to serve.
Notes
These delicacy can be stored at room temperature in a dry cool place for up to a month.