For The Taagar:

In a pan mix together water and sugar.

Bring it to boil.

Keep on cooking the syrup until it reaches a thick consistency.

When you place a drop of the syrup on a plate, it should hold the shape of droplet.

Once the consistency is reached, remove from flame and add a tsp of ghee.

Keep on stirring the syrup.

At first it is transparent and then it becomes white and thick.

Then it starts drying out and it becomes harder stirring.

Keep on stirring until the sugar is totally cool and is white powder.

Set it aside.

For The Pedas:

In a pan add mawa and 1 tsp of ghee.

Roast the mawa until it changes into golden brown.

Add milk and ghee in small quantities while roasting, so that the mawa won't dry up.

Once the colour is perfect, remove it from flame.

Add cardamom powder and allow it to cool down a bit.

Add taagar and mix immediately.

The mixture should be warm to touch, only then it will be easier to shape the pedas.

Pinch small portions of the mix, shape it into pedas and roll them in the remaining taagar.

When the pedas are completely cool, store it in an airtight box in refrigerator.