| • | Take the besan in a wide bowl.
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| • | Heat ˝ cup ghee and put it into the besan.
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| • | Mix well till the besan looks like bread crumbs.
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| • | Now take a kadhai and heat the remaining ghee.
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| • | Pour the besan mixed with ghee into it.
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| • | Keep stirring till the entire mixture turns golden brown.
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| • | Now add the grated khoya and elaichi powder.
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| • | Sauté for 5 to 7 minutes.
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| • | Now remove it from the stove and allow it to cool.
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| • | Heat water in a separate pan and add sugar to it.
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| • | Simmer for 10 minutes and then add milk into it.
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| • | A grey layer forms on top of this syrup. Remove this with the help of a slotted spoon.
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| • | The syrup is done when it reaches one string consistency.
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| • | Now pour this hot syrup in the already made gram flour mixture and mix well.
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| • | Take a plate and grease it with oil.
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| • | Put the sugar syrup and gram flour mixture on the plate and spread evenly.
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| • | Spread the chopped almonds and pistachios over it.
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| • | Now leave it to set for 4 to 5 hours.
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| • | Cut into small pieces the way you like.
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| • | Dilkushar is ready to serve. |
