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For homemade khoya or mava:
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Set a nonstick pan on medium heat and add milk into it. (You will need about 2-3 times the volume of milk, as it will reduce to create khoya.) Bring to a boil and lower heat to medium low. At this point, a real test of patience begins. The idea is to cook the milk low and slow until all the moisture evaporates and you are left with just milk solids. Scrape the sides of the pan and keep stirring occasionally. The milk will start reducing in quantity and changing color from white to more off-whitish/creamish or pale yellow. As the milk starts to thicken, keep stirring until it starts to come together into a glob (for lack of a better word) or a sticky, almost semi-solid mass. It will leave the sides of the pan and come together. Your fresh khoya is ready. This process will take close to one hour or more. Let it cool and store in the refrigerator for 3-4 days or freeze.
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Set a heavy bottomed skillet or kadaahi on medium low heat. If using nuts, add 1 tablespoon ghee to the skillet and lightly fry chopped almonds and raisins until light golden. Remove nuts from pan and set aside.
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Add flour (or flours, if using besan) to skillet and dry roast until a beautiful toasty aroma fills your kitchen or the color of the flour starts to deepen just a tad. At this point, add ghee and start mixing. Keep stirring the ghee and flour mixture until flour is little brownish in color and fragrant, about 7-8 minutes. After the flour has turned golden brown in color, add khoya. If you are using store-bought khoya, it would be best to grate it with a box grater. Grating the khoya helps to mix it evenly in the flour mixture without having to break apart big lumps. Stir khoya in until it is completely incorporated, about 5 more minutes. Add cardamom, mix, and turn heat off.
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Let mixture cool slightly (you should be able to touch it without burning your hands) and then add sugar. Mix and give it a taste. Add a few tablespoons, up to 1/4 cup more, to achieve desired level of sweetness. Stir in nuts and make sure everything is evenly incorporated and there are no lumps. It is best done using your hands.
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If mixture is cool enough to handle, take about 1 1/2 tablespoon of mixture and start pressing and rolling it into a small ball. Put on a cookie sheet lined with parchment. You might have to keep at it, but the balls will start coming together. If you think the mixture is too crumbly and it is hard to roll it into balls, sprinkle a few drops of milk into it. For me, this mixture worked just fine and I did not have to add any milk. Repeat until all the mixture is used up.
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The pinnis will store well in a clean and dry air-tight container for 7-10 days at room temperature or you can store them in the refrigerator for longer. Best served at room temperature!
