Mix sugar, water and lime juice and
keep it for one whole night. Next day boil it till it becomes a
syrup of one thread sticking consistency. Add the melted ghee and
remove from fire. Sprinkle the cardamom powder.
Add slightly warm sugar syrup into
avalos podi and mix well and roll into little balls - the size of
a lime. Roll the oondas (small balls) in a handful of avalos to
make them tight and not to stick together. Store away in air-tight
bottles.
