Method:
 

Mix the besan with half the quantity of the ghee and sift through a sieve. Heat the rest of the ghee, add the sifted besan and fry till besan is golden brown.

Add the khoya and stir over low heat  Keep aside.
Mix sugar with some water and keep on fire till you get a thick syrup.

Add the syrup and cardamom powder to the fried besan and mix well. Pour on a greased plate and garnish with blanched pistas and almonds.

Cut into diamonds or any other desired shapes when still warm.

Allow Magaj to cool before keeping them in an airtight container.