Sieve maida and rub in three tablespoons of ghee. Add water as required and knead into a smooth dough. Peel and crush cardamoms coarsely. Slice almonds thinly.
Place khoya, powdered sugar, cardamom powder, almonds and chironji in a thick-bottomed kadai and cook over low heat till well blended and fragrant. Keep aside to cool.
Divide dough into twelve balls and roll out into three to four inch diametre discs. Place one tablespoon of khoya in the centre of each disc, apply little water or a paste of maida with water on edges and fold to form a square sealing firmly.
Use a clove on each lata for holding and decoration. Mix sugar with two cups of water and cook to form a syrup of two thread consistency. Heat sufficient ghee in a kadai and deep-fry three to four latas till golden brown at a time.
Drain and soak them in the sugar syrup for fifteen to twenty minutes. Remove the squares with a slotted spoon onto a tray and let them dry.
Serve garnished with silver varq.