Melt 8 tbsp Ghee in a pan. Once warm, add besan to it.
Roast the chickpea flour in ghee on low heat, stirring constantly.
Roast the chickpea flour in ghee on low heat, stirring constantly. Keep stirring till you get a nutty aroma from the roasted flour, which will take around 20-25 minutes.
At first the mixture will be dry, but after roasting for a while, the flour will look slightly moist. Once it starts getting cooked, it will start releasing excess ghee.
Pour the hot saffron infused milk slowly into the roasted flour, stirring well so no lumps are formed. Stir and cook till all milk is absorbed. It takes around 4-5 minutes. It will get thick and starts to pull away from the sides of the pan.
Now add sugar and cardamom powder and mix well. The sugar will bring out some liquid which you will have to cook and dry out. At this point, add the remaining 2 tsp of ghee, mix well and remove it from the heat. This gives the Halwa a shiny apearance.
Roast the almonds and pistachios and decorate the Halwa with silver leaf and nuts. serve the Halwa warm or at room temperature.