PREPARATION
1. Heat 1.5 litres milk in a heavy skillet and bring it to a gentle boil first on a low to medium heat.
2. Then lower the heat and simmer the milk. Stir while the milk is simmering.
3. The milk will froth many times, while its being simmered. So when you see this happening, with a spatula stir the milk.
4. Scrape the milk solids from the sides and add to the milk.
5. The milk will continue to reduce and thicken as its being simmered on a low heat.
6. Continue to simmer and stir.
7. Towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. At this point continuously stir.
8. When you see no bubbles in the reduced milk, its time to switch off the heat. It takes 2 hours and 30 minutes overall on a low heat.
9. Remove it from heat and cool for about 10 minutes.
10. Take a skillet, add 500 milliliters water, 500 grams powdered sugar and mix it well.
11. Add 4 pods cardamom, 1 cinnamon stick, 1 tablespoon rose water and mix it well.
12. Bring it to a boil.
13. Remove it from heat and keep aside.
14. Take the khoa and add 100 grams all purpose flour and knead it into a smooth soft dough.
15. Take a ball from dough and roll it into a ball and flatten a little bit with the help of your palm.
16. Add some dry fruits on it and again roll it into a peda.
17. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
18. Dip it in prepared sugar syrup.
19. Soak for 15 - 20 minutes.
20. Place it into a serving dish.
21. Garnish with sugar syrup and dry fruits.
22. Serve.