Add milk in besan and mix until it gets soft. Cover it and keep it aside for 5 minutes.
Peel cardamom and make powder out of it.
Cut pistachios thinly.
Prefer using non stick pan. Heat ghee in a pan. Save 1 tsp ghee which will be used for icing the halwa. When ghee melts, add besan mixture and cook for 2 minutes until it gets light brown color from the base.
Turn the besan upside down (don’t worry if it breaks). Cook the other side for 1/2 - 1 minute so that it gets light brown color as well. Use a spoon which can help in mashing the besan. Mash the besan and stir constantly on medium flame until it gets brown color and you get to smell good aroma out of it. It takes 20-15 minutes for cooking the besan nicely.
Add 1 cup water in roasted besan and mix well. Cook halwa until you get thick consistency and ghee starts separating from it.
Besan halwa is ready. Take it out in a bowl and sprinkle 1 tbsp ghee on the surface. Garnish with pistachios.
Serve hot and enjoy eating it.
Cardamom is more then enough for this halwa but variations are always welcomed. Use any dry fruit you prefer eating.