Press sauté and adjust to the medium setting. Wait 1 minute for the pot to get hot, then add the besan and dry roast for about 10 minutes, or until the flour no longer smells raw and looks golden in color. Make sure to stir frequently to avoid burning/browning the besan, and also be sure to break any lumps as you stir (you will always sift the besan once it’s done roasting).
Remove the besan, sift it, and set it aside for now. Wipe the pot clean.
Add water and sugar to the pot and mix well.
Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
Press the sauté button, add the ghee, roasted besan, cardamom and stir continuously for 2-3 minutes or until well combined.
Take it out of the pot and serve it in a bowl, garnished with sliced almonds and green pistachios.