Crumble 2 packets of cheese and mix with 125 gm sugar.Put cheese mixture in a wok and let it cook on low flame. Stir continuously.Now add 2 tbsp kewra and 50 gm chopped almond pistachio mixture.Cook for 3 – 4 minutes. Now add 125 gm khoya and mix well. Cook till mixture thickens.
Remove mixture in a platter.Rub your hands in milk powder, make small balls of the cheese mixtures, flatten a little and put in a platter.Garnish with chopped almonds and pistachios. Garnish top with silver foil and serve.