First, heat ghee in a skillet over low heat. Add the semolina and chickpea flour, and roast until golden brown. Turn off the heat and transfer the mixture to a plate.

In the same skillet, add 1/2 tablespoon ghee and the cardamom pods. Sauté briefly, then add 1/2 cup water (about 120 ml) and the sugar. Cook over high heat until the syrup becomes sticky.

Once the syrup is sticky, reduce the heat to low and add the roasted semolina mixture. Cook until all the syrup is absorbed. Turn off the heat, grease a plate with ghee, and spread the mixture evenly. Top with halved cashews and let it cool for 1 hour.

Once completely cooled, cut into desired shapes with a knife. Your suji and besan barfi is ready to enjoy!