In a non-stick pan, add the chickpea flour and roast it on low heat. Stir continuously for about 5-7 minutes or until the flour turns golden brown and emits a nutty aroma.
Once the chickpea flour is roasted, pour in the melted ghee. Mix well to combine the ghee with the flour. Continue stirring for an additional 2-3 minutes.
In a separate bowl, mix the granulated sugar with the water until dissolved. Gradually add this syrup to the chickpea flour mixture while stirring continuously.
Stir in the ground cardamom and the first tablespoon of chopped pistachio nuts until everything is well combined.
Grease a tray or plate with a little ghee. Pour the mixture into the prepared tray and spread it evenly. Sprinkle the remaining chopped pistachios on top.
Allow the Besan Ki Barfi to cool completely at room temperature. Once set, use a sharp knife to cut into squares or diamonds.
