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½ cup of Chick Pea Flour (Besan)
¼ cup of Chaarmaghaz (combination of 4 types of seeds including watermelon and cantaloupe. Can be found at any Pakistani/Indian grocery store.)
½ tsp. Cardamom Seeds (Ilaichi Ke Daanay)
½ cup All-Purpose Flour (Maida)
1 cup Sugar
1 cup Clarified Butter (Ghee)
¼ cup Milk
¾ cup Water
METHOD:
Cook water, milk and sugar to 240º F to make syrup. Set heat to low.
In a separate pan, mix Ghee and Besan, and flour. Turn on heat. Cook it on low heat till the flour turns light brown.
Add half of the mixture to syrup. Stir till well mixed. Add the remaining half. Stir till well mixed. Beat the mixture with a fork till it forms flakes.
Turn off heat. Stir in cardamom powder.
Put it in a deep cookie pan while still hot. Sprinkle the nuts over the surface. Press the ingredients with spatula. Let it cool.