In a saucepan, heat oil and ghee over medium heat and keep aside

In a deep pan add sugar and water. Heat over medium low heat and cook for 6-7mins until the sugar has dissolved. Add besan and keep stirring until dough like consistency is formed for 4-5mins

Add the hot oil and ghee mixture into the besan little by little. Make sure to stir constantly. Once all the ghee and oil is incorporated into the besan, the besan should be crumbly and crispy.

Remove from heat and keep aside to cool.

In another pan, add milk and bring to boil. Reduce the heat to medium and add condensed milk. Cook for 20 mins while stirring in between to avoid burning

Once the milk starts to thicken, add cardmom powder and mix well. After 10 mins remove from flame & keep aside to cool completely

Once everything has cooled

Take a glass, add first layer of besan crumbs followed by kiwi slices and pomegranate seeds, then add rabdi, and pineapple pieces