Heat a non stick pan and dry roast besan for 3-4 minutes on low flame or till elimination of raw smell of besan.Keep aside.

Put eggs,sugar and milk in a blender.Blend all till smooth.Add besan,blend once.

Heat a non stick pan,transfer egg mixture to pan,stir contineuosly.When mixture boils,simmer the flame.Add food colour and Elaichi powder.cook the mixture for about 15 minutes on low flame,stirring contineuosly.

After 15 minutes mixture is thick,and ghee starts separating.Add kewra water,mix well.

Grease a thali/tray with ghee,transfer egg mixture to it.Flatten to a 1/2"thick sheet.Garnish with almond and pistachio flakes.

Refrigerate for 30 minutes.Take out and cut barfis into your desired shape.

Barfi is ready to serve.Serve as an snack or with evening tea.