Grease a square baking tray or a round plate with ghee and set aside.
Heat a heavy bottom pan and add the ghee and flour in it. Start roasting the flour on low to medium heat.
Keep stirring the flour and roast until it starts changing slightly golden in colour.
Meanwhile, in a saucepan add water and sugar and bring it to boil. Let it cook for 10-15 minutes or until a two strand thread consistency is reached.
Once the flour is roasted add cardamom powder and half of the pistachios in it. Stir and add the sugar syrup to the flour mixture, keeping the flame low.
Cook for 2-3 minutes more and then transfer the mixture into the prepared tray. Level with the back of a spoon and sprinkle more pistachios on top.
Cut into desired shape and size. Store in airtight containers.
Notes
Make sure to get the accurate consistency of the sugar syrup.
Try to roast the besan on low heat to avoid burning.