In a large bowl take besan keep aside. In a small pan heat 1 tbsp of ghee and 2 tbsp of milk. Pour this into besan and mix well. Rub this besan properly like it should form granules.
Now in a thick base wok heat ghee and put besan and stir continuously on medium flame till desired golden brown colour.
In between on another gas take sugar and add water till sugar level. Put elaichi powder and saffron and stir well.
Boil it till 1- 1/2 string. Then pour this syrup (chasni) into besan mixture and stir continuously for 5 mins.
Shift mixture into greased thali and level it and set and garnish with nuts.
Cut into desired shape/ pieces.
(Some add artificial colours...i dont put)
