Step 1: Warm one of the bowls of milk in the microwave for 15 seconds. Add 2 tablespoons of ghee in the milk and stir. In a large mixing bowl, combine the chickpea flour with the milk and ghee.
Step 2: Begin by hand mixing the mixture to reach a clumpy consistency. Run this mixture through a large holed sieve. The final consistency of our dry mixture should be grainy and fine.
Step 3: Heat a heavy bottom, nonstick pan on about medium heat. Add the remaining ghee to the pan, let it heat up and then add the sifted chickpea mixture. You will need to stir continuously! It’s best to have someone else keep an eye on this mix while you prepare the next step; the sugar syrup.
Step 4: In a separate bowl, on low heat, pour the sugar and water together. Simmer for about 6 to 7 minutes, slowly bring it to a boil. Stir carefully and add the saffron last. It should turn into a beautiful orange color. Test your sugar syrup to see if it’s done by taking a tiny spoonful and carefully dipping your index finger into the syrup. Be careful! It’s hot! You want to pinch your thumb and index finger together to see if it creates a sticky thread. Turn off stove when it’s done.
Step 5: The chickpea mix, it should be loose and fluffy after about 6 to 7 minutes. After about 10 to 15 minutes, reduce the heat to low then pour in the 2nd bowl of milk. Keep stirring, the texture will change after adding milk. Never stop stirring! After about 17 to 20 minutes, it should look a toasty golden brown color, turn off the heat to let the mix cool off for a while to room temperature. Add the cardamom either before or after you turn off the heat. Lastly, turn on the heat again on low to add in the sugar syrup to your chickpea mix. Stir only for about 2 minutes then turn off stove, do not over cook at this point! The desired consistency should be a little thick and goopy.
Step 6: Pour the chickpea mix into a pan and garnish with crushed pistachios. Place it in the fridge to cool and set overnight or for about four hours before cutting and serving.