I made half the recipe, and it turned out great. Next time, I might try making it with plain besan though, to get a softer product. But this one was definitely a hit, especially with my biggest critic, Miss M. Measure out 1 cup ghee in a pan. In a small pan, heat 1/4 cup milk, and 2 tbsp ghee (taken from the one cup ghee). Measure another quarter cup milk and set aside. Prepare about a teaspoon of cardamom powder and quarter of teaspoon nutmeg powder. Slice a quarter cup of pista. In a large bowl, mix 21/2 cups ladoo besan (coarse) with the milk and ghee mixture. Rub between palms, press, cover and set aside for 20 minutes. Strain the mixture using a seive. Take any remaining bits, and run them through a small grinder, and mix it back. Now, heat the ghee on a low flame, add the prepared flour, and roast. Once it starts to get light and frothy, add a couple of tbsps of milk from the measured amount. Continue roasting. Once the mixture feels light again, add the remaining milk. Contin