• 3 cups Gram flour (besan) • 1/4 cup Ghee • 1/2 cup Milk • 1/2 cup Sugar • 1/2 cup Water • 1/2 cup Chopped dry fruits • 1/2 cup Khoya (mawa) • 1/4 tbsp Cardamom powder • Pinch of saffron food color (optional) • Silver vark for Garnishing (optional)
In a bowl, mix 3 cups of besan, 1/4 cup ghee, and 1/4 cup milk until moist. Crumble and blend for a grainy texture. Sieve the mixture and set it aside.
In a large pan, combine 1 cup ghee and the besan mixture. Roast for 20 minutes until besan turns golden brown and ghee releases. Add 1/2 cup milk and stir continuously until frothy and grainy. Cook until milk is absorbed. Transfer to a bowl and let it sit.
In a non-stick pan, boil 1 1/2 cup sugar and 1/2 cup water until syrup thickens. Optionally, add saffron food color and mix. Stir in 1/2 cup khoya until well combined.
Combine the roasted besan mixture with the sugar syrup. Stir until well combined. Cook until the mixture leaves the sides of the pan.
Mix in 1/4 tbsp cardamom powder and dry fruits. Transfer the mixture to a tray or thali. Tap and level the surface. Cut into desired shapes.
Rest for 4 hours, then refrigerate to set quickly. Once set, unmold and garnish with silver vark.