6 chickoos, 1 1/2-cup sugar 6-7 cardamom powder
150 grams ricota cheese 1-tbsp. ghee
Peel and chop the chikoos. Roast in a frying pan and add ghee. Roast on low heat until it becomes like a lump. Add sugar. When sugar dissolves add ricota cheese, cardamom powder. Cook until it thickens and spread in a pan.
Decorate with crushed charoli. Let it cool and then cut into the pieces.