| • | Combine the chick pea flour with 1/2 of the butter and sift it through a sieve.
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| • | In a wok heat up the left over butter and the sifted besan.
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| • | Fry until the besan is golden but not brown.
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| • | Combine the khoya with it and stir on low flame, set up aside.
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| • | Make sugar syrup of one thread consistency and add this syrup and cardamom powder to the deep-fried besan, mix properly.
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| • | Pour this mixture on a plate that has been lined with oil.
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| • | Decorate it with blanched pistachios and almonds.
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| • | Cut Magaj into diamond shapes.
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| • | Let it cool.
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