1. Roast besan and wheat flour separately, using ½ the ghee for each flour. Mix both and reserve.
2. Mix sugar with coconut milk and water. Cook stirring till it forms a light syrup.
3. Remove from fire, add flour mixture and mix till smooth.
4. Return to heat and cook stirring till it forms a thick lump. (To test, take a tsp of the mixture and drop on a small plate. Rub with the bake of the spoon. If the mixture can be shaped into a ball that does not stick to the fingers and is fairly firm, the end point is right. If not, cook for some more time. During the testing, remove the kadai form fire.)
5. Mix in saffron and cardamom powder.
6. Pour in a greased thali.
7. Cool till it is firm to touch. Cut into pieces.

Yield: 750 gm approx