Add 3 Tbsps milk to the dates & make a paste.

Heat the ghee in a pan.

Add the gondh & allow it to pop. Stir continuously.

Once it starts popping, add the milk. It will curdle immediately. Cook on medium flame while stirring continuously. Allow the milk to evaporate.

Add the date paste & jaggery. As the mixture thickens, keep stirring so that it does not stick to the pan.

Once the milk completely evaporates, transfer it to a greased deep plate.

Garnish with almonds & pista.