2 cups besan (chick pea flour)
1/2 cup sugar
2 cardamom pods
About 1/2 cup ghee
About a dozen sliced pistachios
Remove the seeds from the cardamom pods and add to the sugar. Grind till it's fine in texture.
Heat a heavy-bottomed pan and add the besan.
Keep stirring till the raw smell goes off. This will take about 15-18 minutes. The flame should be medium or else the flour will burn.
Take it off the heat and let it cool down for a few minutes.
Add the ghee and the sugar/cardamom mix.
Add the sliced pistachios. Mix with a spoon.
As soon as the mixture can be handled, take some and shape it into a walnut-sized ball.
Repeat with the rest till all the mixture is used up.
If you like, scatter more chopped pistachios on top.