Mix the chick
pea flour or besan with 1/2 of the
ghee. And sift it through a sieve.
In a
karhai or wok warm the rest of the
ghee and the sifted besan. Fry till
besan is golden but not brown. Add the
khoya. Stir over low heat. Keep
aside.
Make a sugar
syrup of one thread consistency. Add the
syrup and cardamom powder to the fried
besan. Mix well. Pour on a plate that
has been lined with oil. Decorate with
blanched pistas and almonds. Cut into
diamonds. And allow it to cool.
