3-4tbspAlmond and Pistachio, roughly choppedOptional
Instructions
In a heavy-bottomed pan, heat the ghee.
Add the besan and on low heat, keep stirring and roast it for 10-12 minutes, until you get a nutty aroma and the flour has a nice toasty color. While you are stirring, keep breaking up the lumps in the flour.
Now add the condensed milk and cardamom powder. Mix well till you get a smooth mixture. This should take about 1-2 minutes. Turn the heat off.
Transfer this mixture to a greased tray or thali. Sprinkle the nuts, if using, and press them down.
Let this cool for 30-40 minutes. Cut into squares and serve. Enjoy!