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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.





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