A dessert from the southern state of Karnataka, earlier known as Mysore.
To serve: 4

Gram flour - 300 gm.
Sugar - 400 gm.
Ghee (clarified butter) - 800 gm.
Cardamom powder - 5 gm.
Sliced almonds - 9 gm.
(blanched)

Roast gram flour in 3 tbspn. ghee till it turns pinkish in color. Keep aside. In a pan make a one string constitency sugar syrup. Add gram flour and stir constantly adding hot ghee gradually, reserving half a cup. When the mixture leaves the sides of the pan, add cardamom powder. Grease a platter and pour the mixture on it. Spread quickly to an even surface. Pour the half cup of ghee over the mixture when it is slightly warm. Decorate with sliced blanched almonds. Cut into squares or any other shape.