Grind milk and coconut in a mixer.
Coarsely grind green cardamoms. Measure sugar and besan.
Heat pure ghee in a karahi and put besan(Gram flour). Roast it till golden or roasted aroma comes. It will take 8-10 minutes. Keep stirring the mixture continuously to avoid burning.
Add sugar and milk-coconut mixture and mix well and continue stirring on low flame. Sugar will dissolve.
Add yellow colour and mix and continue stirring on low flame till it turn thick. Switch off the flame.
When the mixture comes to room temperature make peras and garnish with pistachio and serve. Store in refrigerator upto 10 days for later use.
