Measure all ingredients precisely. Crush the cardamom pods lightly to release the seeds. Set aside the besan, sugar, seeds, and ghee in separate bowls.

Prepare a heavy‑bottomed kadai or deep pan. Ensure it is clean and dry before adding any fat.

Place the kadai on low flame (dheemi aanch). Add the desi ghee and allow it to melt completely, watching for a faint crackling sound.

Add the besan to the melted ghee. Stir continuously with a wooden spoon to prevent sticking. Keep the flame low; the mixture should sizzle gently, not boil.

Roast the besan for 40 minutes, stirring every 5 minutes. Observe the color shift from pale to a deep golden brown and listen for the subtle popping of the flour. The aroma should become nutty and fra...

Reduce the flame to very low. Sprinkle the boora/tagar sugar over the roasted besan, then add the crushed cardamom seeds and melon seeds. Mix thoroughly so that the sugar coats the flour evenly.

Continue roasting on low flame for an additional 5 minutes, stirring constantly. The mixture should thicken slightly, and the ghee will start to separate, forming a glossy sheen on the surface.

If using salt, add a pinch now and stir until dissolved.