Add some water to jaggery and heat until warm.

Once the jaggery dissolves completely, set it aside.

Bring milk to boil.

Strain the jaggery syrup into the milk.

The milk will curdle immediately.

Add cardamom powder and set flame to medium or low.

Allow the whey to evaporate. Do not stir the mixture often.

Once the whey is totally gone, remove from flame and allow it to cool.

Garnish with almonds and serve.