Measure out the chickpea flour, semolina, and khoya.

Grind the khoya with the milk until smooth. In a skillet, roast the chickpea flour. Add the semolina and roast together.

Remove the roasted chickpea flour and semolina from the skillet. Add the ground khoya to the skillet and roast. Add the sugar and cook until it dissolves. Once the sugar has dissolved, add the roasted chickpea flour mixture and mix well. Add the cardamom powder.

When the mixture starts to leave the sides of the pan, turn off the heat. Spread the mixture in a greased tray. Sprinkle the chopped nuts on top. Cut into squares.