Dry toast sabudana on low flame, stirring continuously until they turn slightly brownish.

It will take 15 -20 minutes and the Sabudana should be crunchy .

Let cool .

Heat 2 tbsp. ghee in a small pan and add almonds , toast and keep them aside .

Grind the toasted sabudana to a fine powder. This step can be done in batches. Grind the mixture and sieve it if it appears coarse.

Collect the fine powder and again grind the coarse powder left in the sieve and repeat the process until you are left with finely ground sabudana.

Combine the ground sabudana, sugar powder, ground cardamom and the toasted almonds along with the ghee in which they were toasted Add extra melted ghee / milk to the mixture until you are able to hold it together.

Shape lemon sized balls out of the mixture by rolling between your palms.

Store them in an airtight container.