Measure 1 cup ghee, 2 cups besan, and 1 cup raw sugar. Flake the almonds and pistachios for topping.

Heat 1 cup ghee in the heavy-bottom saucepan over very low heat until melted.

Add 2 cups besan to the melted ghee. Stir until the flour is fully combined with the ghee.

Cook the besan mixture over very low heat for 25 to 30 minutes. Stir continuously or very frequently to prevent scorching.

Continue roasting until the initially lumpy mixture becomes smooth, golden, and deeply fragrant. Remove the saucepan from the heat.

Cool the roasted besan mixture for 5 to 7 minutes until warm but not hot. Add 1 cup raw sugar and stir until evenly distributed.

Transfer the warm mixture to the square pan. Press it firmly into an even layer with the spatula.

Sprinkle the flaked almonds and pistachios evenly over the surface. Press the nuts lightly so they adhere.

Let the barfi cool at room temperature until fully firm, about 60 minutes. Slice into 16 squares with a knife and serve.