1. Heat the ghee in a pan.
2. Take the besan in a thali and make a well in the centre. Add 1 tbsp. of hot ghee onto the flour.
3. Add 1 tbsp. of hot milk on top of the hot ghee.
4. Repeat the process again till you have put 2 more tbsp of hot ghee and milk. Mix well.
5. Sieve the flour to get coarse flour.
6. In the remaining ghee, saut� the flour till it turns light brown.
7. Add mawa, then saut� again till it turns reddish brown. Keep aside.
8. Add 1/3 cup of water to the sugar. Heat and prepare syrup of 1 � string consistency.
9. Pour the syrup over the flour; add all the masalas and mix well. Keep it aside till it thickens on its own. Stir at intervals.
10. Pour into a greased thali.
11. Sprinkle on it, slices of almond and pistachio.
12. When it cools cut it into pieces.

To Make Saffron Paste:

1. Soak a few strands of saffron in a tbsp. of water or milk for about 5 minutes.
2. Grind with a metal or stone pestle.
3. If milk is used for preparing the paste then it has to be used up and cannot be kept for later use.