Take a besan in a bowl rub hot ghee in it with your fingers add milk & rub again. Taking care that ghee & milk is mixed very well in besan and the mixture is lump free.

Geritly press it to even out the mixture. Cover &keep it. Aside for 30 minutes. After 30 minutes. Break the lumps gently. Take the mixture in a mixer and crush it to a coarse powder. Using the pulse mode of the mixer. The powder should be uniform but not too fine.

Or you can sieve it. Using a sieve with big holes. Keep aside. Now heat clarifie ghee in a heavy bottom pan. When the ghee becomes slightly warm add besan mixture cool for 10 to 15 minutes on a low flame till the mixture attains golden colour. Swich off the flame.

Sugar syrup/chasni.take Sugar and water in a pan. Mix and cook till the sugar dissolve add saffron water now make the gas flame slow and till it attarns 1.1/2 threads consistently take a plate test. Swich off the flame. Now add this sugar syrup in the cooled mixture and mix very fast so that the mixture cool down. Sprinkle the dry fruit and cardamom powder on it.