Soak the rice for 30 minutes and drain.

Grind the rice into a fine powder and parch on a low fire.

Sift through a fine sieve or strainer.

Add the cardamom (elychee) powder, powdered milk and ghee. Set aside.

Put the sugar to boil and add the grated ginger. Boil until the sugar forms thin threads when dropped from a spoon.

Quickly pour the sugar into the rice mixture and stir. Then quickly pour into a greased dish. Before it completely hardens, cut into squares.