Make a well in the chickpea flour (besan), and add hot milk and hot ghee to perform DHABU (granulation) process. Let it rest like that for 10 minutes.
​Afterwards, rub and sift the mixture through a coarse sieve.(like a wheat flour sieve).

Heat the remaining ghee. Once the ghee is very hot, roast the flour until it turns a dark brown color. ​After the flour is roasted, add milk. Turn off the flame when the mixture becomes granular (forms kani) and the ghee starts to separate.

Separately, mix sugar and water and place it on the heat to make sugar syrup (chashni). Turn off the heat once the syrup reaches a one-and-a-half string consistency consistency (1.1/2 taar).Add cardamom powder and saffron to the syrup.Once the flour is roasted, mix the sugar syrup into it and let it rest for half an hour.