2 cups icing sugar. 500 g klim. 50 ml ghee (Clarified butter) . 1 teaspoon Elachi (cardomom). Coloured almonds or almonds bits. 10 ml neslte cream.
Syrup. 2 cups sugar. 1 ¼ cups water
Boil sugar and water to form a sticky syrup. Sift icing sugar and klim miX. Rub ghee (Clarified butter) into klim and icing sugar. Add Elachi (cardomom) (cardomom) and nestle cream. Add syrup to klim mixture. Mix till smooth and creamy. Pour into a greased tray. Sprinkle with coloured almonds. When cold and set cut into squares.