In a nonstick pan melt ghee. Add besan and keep stirring. After 1 minute turn the flame to low and keep on stirring till besan changes color. Took me around 30 minutes but the time can vary so keep an eye on the color and smell of the besan. You have to keep on stirring continuously otherwise Besan will not uniform in color.

After besan has changed its color and its raw smell is gone, add sugar and elaichi powder. First, add 1 ½ cup of sugar and add remaining only after tasting it. Mine was a little on the sweet side as everybody in our family like it that way.

Grease the tray in which you want to set barfi with a little ghee. Spread the mixture in the tray while it is still hot. Decorate with almond and pistachio.

Leave the tray to set. I put my Barfi in the fridge for 1 hour to speed up the setting process and to hide it from kids. But when I took it out it was a little hard and softened after leaving at room temperature for some time.

Once Besan Barfi is set, cut into the desired shape. There is no need to keep it in the fridge.