Heat ghee in a kadai. Add the besan and stir thoroughly. Heat milk and add to the besan, stirring constantly and evenly. When the besan turns reddish-brown and light, 'move from. fire.
In another vessel, put in the sugar and half a cup of water. Stir on a medium fire and make a one-thread syrup. Add the syrup to the besan. Then add powdered cardamoms and nutmeg. Stir until the mixture no longer sticks to the kadai.
Pour into a previously greased thali, and even out the surface. Garnish with chironji, poppy seeds and finely Chopped almonds. , After 5 to 10 minutes, cut into small squares.
Posted By: samina khan, karachi