take the sugar add water in it and start making the syrup with single tar(called ek tar ki chashni). Parallel you put the ghee to bring it on boil in a container. You have to ensure that ghee is never taken off fire and once it melts ot is put on simmer so that it is always hot. This would ensure that the high temperature of ghee would help in cook the gram flour so that it does not have any raw taste. When the chashni is ready put a spoon full of ghee and add in chashni, lot if foam will gather. Then put all the gram flour in it. Now constantly you have to stirr the mixture and continue adding the ghee. Once 3/4 ghee is added you would find that the nice jali starts building in the mesu, this gives the indication that we are on the right tract. This would now get harder to stir. Once almost done, add the remaining ghee and immedeately you will see that entire mixture within a second bloats with ot of air in it. This would harden soon, so immedeately put it on a flat tray, add cardamoms and pistacheos and cut in slices. It will take about 30 minutes to cool down. Beware all this while the temperatrure will be very hot so handle carefully, As a variation you can use combination of maida and gram glour.

Its known by different names in different parts of the country and cooked in different styles. This recipe came to India through migrants from sindh(karachi) now in pakistan