In a pan add 1/2 cup ghee and besan, on low flame fry the besan until raw smell is gone. Once the raw smell from besan is gone, transfer the roasted besan to a bowl. Using hands unscramble a bit if require once the roasted besan is warm. Keep aside.

Now in a pan add sugar and water and keep it on high flame until sugar dissolves and one string consistency is achieved. Now change the flame to low.

Now add the roasted besan gradually into the sugar syrup and stir continuously. Using spatula mix well and on low flame cook for few seconds until the mixture easily comes out from pan.

On a flat area, keep a aluminium foil, grease the foil with 1 tsp ghee. Now pour the besan barfi mixture on the foil. Once the mixture is warm, using spatula scrap from all sides and using hands make a dough. Now using palm flatten the mixture on the foil a bit.

Cover with another foil and the using roller pin flatten the mixture, ensure equal thickness is there all the sides. Now spread some chopped pistachios on top of it and using hands or roller pin lightly press so that the pistachios are sticked.

Now cut in diamond shape and keep in refrigerator for 1 hour before serving.