In a pan, combine ghee, besan and cardamom powder.

Heat on medium flame and cook the mixture until bubbly and aromatic.

Remove from flame and set aside.

In a saucepan, combine sugar and water and let it boil to single string consistency.

Now, place the besan mixture again on medium flame and gradually pour the sugar syrup in a steady stream while mixing it.

Once the sugar syrup is completely incorporated, remove it from the heat and keep stirring the mixture.

As it starts cooling down, it will become thick. You will feel the resistance while mixing.

Keep on mixing until the mix starts leaving the sides and ghee oozes out.

Immediately pour it into a 7” square tray and level the top.

Garnish with almonds and pistachios and allow the mix to cool.

When it is warm, make cut marks with a knife and let it cool completely.

Then slice it well with a sharp knife and store in airtight box.