firstly, in a large kadai heat 1 cup ghee and add 2 cup besan.
roast on low flame until the besan turns aromatic.
after 10 minutes, the besan will start to release ghee.
now add 1 cup milk powder, ¼ tsp cardamom powder and mix well. do not overcook. keep aside.
in a large kadai take 1½ cup sugar and 1 cup water.
stir and dissolve the sugar and boil for 5 minutes.
boil until the sugar syrup turns to 1 string consistency.
add in prepared besan milk powder mixture and stir continuously keeping the flame on low.
cook until the mixture holds together and turns to smooth consistency.
transfer the mixture to a tray lined with butter paper.
tap twice and top with 2 tbsp pistachios, 2 tbsp almond.
rest for 30 minutes or until it sets completely.
now cut with a sharp knife to the size of your choice.
finally, enjoy super tasty besan milk cake or store in an airtight container for a week in the refrigerator.