Take flour in a bowl. Add warm ghee and warm milk. Press the
flour and leave for 15 minutes. Shift and roast in the saucepan until light
brown on low heat. Dissolve sugar in a little water and boil to make the syrup.
Add roasted flour, cardamom and nutmeg powder to the syrup. Cook until it stops
sticking to the side of the pot and looks greasy. Spread in a plate. Decorate
with chopped almonds and pistachio. When cool cut into pieces.