| • | Pour milk in a heavy bottom vessel, to prevent the contents from burning.
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| • | Bring the milk to a boil.
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| • | Once the milk starts boiling, reduce flame and stir continuously, to reduce the quantity of milk by half.
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| • | Add the jaggery and continue stirring.
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| • | Now, add ghee and stir to prevent it from sticking to the vessel.
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| • | Add elaichi powder to flavor.
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| • | Stir until the milk and jaggery start solidifying.
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| • | When the ghee separates form the milk, stir for another 5 minutes, before removing from fire.
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| • | Serve hot. |
