Place 1 cup gram (garbanzo) flour in a dry nonstick skillet over medium-high heat. Stir constantly for 3–4 minutes, until the flour becomes fragrant and only very slightly darkens.

Reduce heat to medium. Whisk in 1/2 cup melted ghee or butter. The mixture will clump at first; keep stirring until the ghee separates from the flour and the mixture darkens and smooths, about 3–4 minutes more. Remove from heat and transfer the toasted flour mixture to a bowl; set aside.

Wipe the skillet clean if needed. Add 3/4 cup granulated sugar and 1/4 cup water to the same skillet. Heat over medium and stir frequently until the sugar dissolves and the mixture comes to a gentle simmer, about 4–5 minutes.

Continue cooking the sugar syrup and check for the "two-thread" stage: take a small drop, cool it briefly, and pull it between thumb and forefinger—if it forms two threads when you separate your fingers, the syrup is ready. (Be careful; the syrup is hot.)

Return the toasted flour and ghee mixture to the skillet with the syrup. Stir continuously and bring back to a gentle simmer. Cook and stir for 3–4 minutes until the mixture thickens and comes together.

Stir in 1/4 teaspoon ground cardamom and 1 tablespoon chopped pistachio nuts into the mixture until evenly distributed.

Pour the mixture into a small freezer-safe container or mold (about 6x6 inches or a little smaller). Smooth the top with a spatula.

Sprinkle the remaining 1 tablespoon chopped pistachio nuts evenly over the top and gently press them into the surface.

Place the container in the freezer and chill for 1–2 hours, until firm.

Remove from the freezer, lift the block from the container if possible, and slice into pieces of your preferred size. Serve.