In a pan heat ghee and add crumbled mawa.

Grind sugar to a fine powder and set aside 2 tbs.

When mawa changes colour to a dark brown, add sugar and cardamom powder.

Keep on stirring until sugar melts and the mixture thickens.

Transfer to a plate and allow it to cool.

When warm to touch, take small portions and shape into pedas.

Allow them to cool completely.

Place the pedas in the remaining powdered sugar and roll to coat it evenly.

Store in air tight jar in fridge.