Heat ghee in a heavy pan over low-medium heat.

Add besan and roast, stirring constantly, for 10–12 minutes until aromatic and golden brown.

In a separate pot, warm milk, water, and sugar.

Lower heat and gradually pour liquid into besan while stirring vigorously.

Cook 5–8 minutes until thickened to fudge-like consistency.

Stir in cardamom and most nuts. Garnish with remaining nuts. Serve warm.