1 cup chanaa-no lot (chickpea flour)
5 teaspoon ghee (clarified butter)
2 tablespoon dudh (whole milk)
8 teaspoon ghee (clarified butter)
½ cup maavo (ricotta cheese)
½ teaspoon saaker (sugar)
as needed kesar (saffron)
½ teaspoon elchi (cardamom powder)
1 cup saaker (sugar)
½ cup pani (water)
as needed silver foil, optional
1. Mix chickpea flour and clarified butter. Add milk carefully until the dough becomes granular.
2. In a non-stick pan, cook over medium heat for about 5 minutes. Remove from the pan.
3. In the same pan, melt additional clarified butter, add the dough, and lower the heat to low. Cook until the dough turns brown.
4. Add the ricotta cheese, and cook over medium heat.
5. Grind sugar and saffron together in a mortar. Add to the pan, along with the cardamom. Mix well and let cool.
6. In a separate bowl, put sugar and water just enough to wet the sugar. Cook over low heat. Keep checking the syrup by occasionally putting a drop on a plate. If the drop hardens immediately, the syrup is done. This should happen at about 240° F.
7. Mix the syrup with chickpea mix. Spread the mixture to 1/2" thick layer in a shallow pan, smoothening the surface.
8. Cover with silver foil and let cool. Cut it into squares.