Step 1 – Soak 100 gms of imly in warm water for half an hour.
Step 2 - Mash it to a pulp and remove the seeds.
Step 3 – Grind the imly pulp along with 100 gms of khajoor (dates). Add some water to grind well to make a smooth paste.
Step 4 - Strain the paste and discard remaining mixture.
Step 5 - Heat the pulp in a pan. Add gur (jaggery) and bring it all to boil.
Step 6 - Add white salt, black salt, red chilli powder, roasted cumin powder and one tbsp ghee. Mix well and cook till the mixture thickens.
Step 7 - Turn off the gas and let it cool down and thicken a bit more. Take a spoonful of mixture and fold in a wrapper and twist the ends to make into toffees. Likewise, make different toffees from the mixture.