Begin by dry roasting the sesame seeds in a skillet over low to medium heat until they turn golden and release their nutty aroma. Allow them to cool, then grind them into a fine powder.

In a separate pan, lightly roast the khoya until it softens and takes on a light golden hue, ensuring you stir continuously to prevent burning. Remove from heat and mix in the powdered sugar (bura), sesame seed powder, cardamom powder, and dry fruits powder. Stir thoroughly to create a uniform mixture.

Once the mixture has cooled enough to handle, shape it into small, round pedas or discs with your hands. Place an almond on top of each peda as a garnish, pressing gently to secure it.

Serve these delightful Till Bugga as a sweet treat or festive dessert, and enjoy their rich and nutty flavors!