Wash and clean the dhal and soak in water overnight.
Wash the dhal twice again in fresh water and grind to a paste.
Heat sugar together with a cup or two of water till it forms thin syrup.
Break up the khoya and roast on a tava for 5 minutes, remove and keep aside.
Heat the ghee in a kerai and fry the dhal paste.
Cook till the ghee separates from the dhal, stirring constantly to prevent the mixture from sticking to the pan.
Now add khoya, almonds, melon seeds and cardamoms.
Fry for 5 minutes, then add the syrup.
Cook stirring, till the syrup dries up.
Turn out in a thali and decorate with silver leaves.
This dish is at its best if served hot.
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