First roast the pistachio for about 3 minutes and  crushed into  coarse powder and set aside

Powder the sugar with saffron and cardamom and set aside.

Heat ghee in skillet and add besan/chickpea/garbanzo flour and fry first 2 minutes in medium flame and then reduce the flame to low and fry for about 13 minutes until raw smell of besan leaves and nice aroma of roasted flour develops.

Switch off the flame and add powder sugar, crushed pistachio and mix well when the flour is still warm.

Set aside for 3 minutes and once it is warm enough to touch make balls, with approximately 2 tablespoons of flour mixture. Try to make balls, even though it is little hot, otherwise it won’t be the right shape

Finish making balls with entire flour. Retouch the balls you made earlier once again to get smooth surface.

Enjoy, you can keep it in an airtight container for about 1 week at room temperature.