Heat the ghee and add the besan. On a low flame, cook the besan till it is well roasted and a nice nutty aroma gives way. This process will take around 8-10 minutes.

Add the water little by little and whisk till there are no lumps.

Now add the ingredients from milk and saffron and cook till the kheer looks glossy and slightly thickened.

Switch off and add the rosewater.

Serve warm with crushed almonds, or let it sit and serve cold. As it sit, the mixture will thicken to custard consistency.