Heat ghee in a heavy-bottom pan at medium heat.
Once the ghee is melted, add chickpea flour and fry until it turns dark brown and aromatic (10-12 mins), stirring continuously to avoid the flour from burning at the bottom of the pan.
Once the chickpea flour is browned well, add water and milk to the pan and mix well. Cook until the liquid is absorbed by the flour, stirring continuously.
Now add sugar and cardamom powder to the pan and mix well.
Cook for 5-6 minutes until the ghee starts to separate from the sides of the pan. Stir continuously while cooking.
Once done, garnish with almond and pistachio slivers and serve hot.