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1 1/2 Ltrs of Milk
1 cup Sugar
2tbs of Ghee
Pinch of Cardamom powder
Pinch of Edible camphor
Take a thick bottomed vessel or pan (traditionally Uruli) and pour the milk and heat on a slow flame.
Keep stirring very often otherwise it will stick to the bottom and heat on slow flame else it will become brown in colour. Since it takes a long time, you can start when you are beginning to cook and monitor along with your other cooking. (Just be careful the mustard seeds do not crackle and jump in to the milk!)
When it really becomes thick and sticky add powdered sugar and one tbs of ghee.
After adding sugar it becomes a little watery.Heat it until it becomes thick and add the cardamom powder and camphor powder and other tbs of ghee. Transfer in to a bowl after it gets cool a bit.
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