In a bowl take besan, add 2 tbsp ghee and milk. Use your fingers and mix it. Now rub this flour in between your palms to break the lumps. Sieve it. If there are lumps remaining, grind it in a mixer and add it to the sieved flour.
Soak saffron in 2 tbsp of lukewarm water.
Heat up ghee in a thick bottom pan. Add sieved besan. Fry on low flame, stir continuously.
When it becomes golden brown add 1/4 cup of milk and stir well. After a few minutes add some more milk. Switch off the flame and let the mixture cool down.
Boil sugar and water on medium flame to prepare the sugar syrup. When it starts boiling add saffron water. You have to prepare a syrup that has 1.5 strings (dedh tar ki chashni). Add rose water.
Add this syrup to the prepared besan, that is now at room temperature.
Mix well. It should be semi-solid. If it looks little crumbly, add 2-3 spoons of warm milk and mix well.
Pour it on a well-greased tray. You should(use ghee for greasing the tray) Spread it evenly. Sprinkle chopped nuts evenly and press slightly.
Let it cool down completely, cut into the shape of your choice. Can be stored upto a week without refrigerating in pleasant weather.
