In wok, add milk and bring to boil and cook on low flame for 1 hour & keep sticking balai (cream) on the sides of the pot until half quantity of milk remains in the pot.

Add cardamom powder, sugar, khoya, mix well and cook on low flame for 4-5 minutes.

Scarp all cream from the sides of the pot, mix gently and let it cool down.

Garnish with almonds & serve!