| • | Combine the chick pea flour with 1/2 of the ghee and sift it through a sieve.
|
| • | In a wok heat the remaining ghee and the sifted besan.
|
| • | Fry until the besan is golden but not brown.
|
| • | Combine the khoya with it and stir on low flame, set aside.
|
| • | Make sugar syrup of one thread consistency and add this syrup and cardamom powder to the fried besan, mix properly.
|
| • | Pour this mixture on a plate that has been lined with oil.
|
| • | Decorate it with blanched pistachios and almonds.
|
| • | Cut Magaj into diamond shapes.
|
| • | Let it cool. |
