Sift 1/2 cup gram flour. This is to get a smooth texture of the flour.

Powder 1/3 cup cashew nuts and keep aside. Always ensure that the cashew are in room temperature while pulsing them.

Add few strands of saffron in a pan. Do not switch on.

Add in the 1/2 cup milk. I used raw milk. If using boiled milk, do not add hot milk. Ensure the milk is in room temperature.

Add the sifted besan to this.

Mix well without any lumps.

Add 1 cup sugar to this. Mix well.

Switch on the pan.

Cook this in a low flame.

Stir well for 10 minutes in low flame.

Initially the mixture will be thin and slowly it will get thickened once it gets cooked.

Start adding ghee in regular intervals, i added 1/3 cup of ghee, you can add 1/2 cup of ghee too.

Now add the cashew powder this.

Mix well and cook for 2 minutes.

Add in a mustard seed size of edible camphor to this and mix well

Thirupagam is ready.