Cook the khoya and sugar together in a large thick-bottomed non-stick kadai on low heat, stirring continuously, till the sugar dissolves and the khoya starts to melt.
Add the liquid glucose and continue to cook, stirring continuously, for twenty minutes, or till the mixture thickens and begins to leave the sides of the kadai.
Add the cardamom powder and mix well.
Transfer the mixture to a greased six-by-eight-inch aluminium tray and spread evenly. Set aside to cool to room temperature and set.
Cut into twenty squares or diamonds and serve.
Makes 20 mawa burfi/400 grams