Besan barfi

Method

1. 1 Roast the chickpea flour in ghee for 22 minutes over low heat until it turns brown and fragrant.
2. 2 Cook the sugar with water until it forms two strands, then pour it into the roasted flour on the stove.
3. 3 Cooking until two strands form is necessary for the mass to solidify into a slicable cake; one strand will only yield a dessert.
4. 4 Stir quickly until smooth, then mix in the milk powder and cardamom.
5. 5 Pour the mixture into a ghee-coated mold and press flat while the mass is still hot.
6. 6 Sprinkle with almonds and pistachios, let cool for 3 hours, and cut into squares.