3.
Now take a wok, add ghee,milk, powder sugar and milk powder. Mix well to a smooth texture. Cook it on slow flame for 5-7 mins until it start to get thickens. Now add almond powder and cardamom powder mix well and take out in a bowl. Let it cool.
4.
Now cut the rectangular pieces from the mango sheet carefully when it dry completely. Take lemon size portion out of homemade stuffing (almond khoya) rolls it with greased hands cylindrical and roll the mango sheet over it. Make the all mango rolls like this.
5.
Garnish with chopped almonds and pistachios. Serve immediately or you can store them in an air tight container for up to seven days.
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