Mix the chickpea flour or besan with 1/2 of the ghee. Keep aside for 15-20 minutes.

Now sift it through a sieve.

In a kadhai or wok warm the rest of the ghee and the sifted flour. Fry till flour is golden but not brown stirring it continuously.

Add the khoya. (Ricotta cheese can be used instead). Stir over low heat. Keep aside.

Make sugar syrup of one thread consistency. Add the syrup and cardamom powder to the fried flour. Mix well.

Add the blanched pistachios and almonds.

Make round medium sized balls till warm pressing them tightly with hands and allow it to cool.