Ingredients:

2 cups gram flour
½ cup ghee
¾ cup powdered sugar
¼ tsp powdered green cardamom
few almonds-blanched, slivered, to garnish
few pistachios-blanched, slivered, to garnish

Method:

In a kadahi, melt the ghee and add the gram flour. Stir-fry over low heat. It should attain a light brown colour and the flour when cooked will look pasty.
Switch off the gas and leave the mixture to cool completely. If it does not cool entirely, it becomes moist when sugar is added.
Add the sugar and cardamom and mix well by rubbing it with your open palm against the base of the bowl. Rub till blended thoroughly.
Shape into tight, hard balls, pressing hard at every stage. At the final stage, keep it pressed a little longer, so that the surface becomes smooth.
Decorate the top of each ball with almonds and pistachios. Can be stored for almost 4-6 weeks.