In a big mixing bowl, add Besan + 4 tbsp ghee and mix well, then add 4 tbsp milk and mix well. Besan will turn lumpy, so break the lumps.
Now the texture of Besan will turn from fine to grainy (just like sooji ) texture.
In kadhai add ghee and allow to heat moderately, then add Besan and sauté for 10 -15 minutes under low flame under continuous stirring. Besan will absorb ghee and looks dry.
On other hand, prepare sugar syrup of one string consistency.
Gradually Besan will release ghee as Besan is fully roasted.
Add elaichi powder + milk, mix well and stir for around 1 minute. Now switch off flame and add sugar syrup and mix well.
Immediately transfer to greased setting dish and level it evenly. Set aside for 1-2 hours at room temperature.
Cut into pieces and garnish with dry fruits.
