2 cups besan (coarse besan is preferred, refer notes)
3 to 4 tbsps. Melted ghee (do not use more, the ghee begins to ooze out)
1 tin of sweetened condensed milk equal to 392 grams
½ cup sugar
¼ tsp. cardamom powder
Saffron strands few optional
Chopped Nuts or poppy seeds for garnishing
Grease a tray or foil or keep a parchment paper ready.
Add 2 to 3 tbsps. Ghee to the pan and then besan. Mix well and roast the besan till it changes to a slightly dark shade. Keep stirring without burning. Set this aside till the temperature comes down
Mix condensed milk, cardamom powder, sugar and besan.
Mix well to break up any lumps and cook till the mixture begins to leave the sides of the pan. Add 1 tbsp. ghee in between while it’s cooking.
Pour this to the tray, level it and sprinkle nuts. Tuck them in.
Leave it to cool for about 30 minutes. Cut to desired sizes
Cool them completely preferably overnight and then move to an airtight box