Take a vessel and put besan and 6 tbsp ghee and 3 tbsp milk and mix well.

Press the mixture towards the wall of the vessel and keep aside for half an hour.

Then after half an hour break the lumps from the besan mixture.

Seive this mixture through a seive with medium small holes.

You will get a grainy texture.

Heat 1 cup ghee in a kadhai and put this grainy besan and fry till pink and besan gives out good aroma.

Off the flame and keep aside this mixture on a cooking platform.

Then put sugar in an another kadhai and add 1 cup of water and bring to a boil.

Add 2 tsp milk and remove the dirt that comes up.

Make 1 1/2 string consistency syrup.

Then off the flame and add kesar, cardamom and mix well.

Pour this sugar syrup to the roasted besan and mix well.

Lastly add the remaining 3 tbsp of milk and mix well.

Pour the mixture to a greased plate and level it with a spatula.

Garnish with pista badam slivers.

Cool a little for about 2 hours and cut pieces and serve.

This sweet can be stored for 10-12 days.