Mihidana

In a large bowl, combine Besan, Rice flour, Orange food color, and Water. Whisk thoroughly to form a smooth, flowing batter without any lumps. The consistency should be thin enough to pass through a perforated ladle.

In a separate heavy-bottomed pot, combine Granulated sugar and Water for syrup. Bring the mixture to a boil over medium heat, stirring until the Granulated sugar dissolves completely. Continue to simmer until the syrup reaches a one-string consistency (when a drop of syrup is pressed between your thumb and forefinger, a single thread forms). Add the crushed Green cardamom and Saffron strands to the sugar syrup. Keep the syrup warm over very low heat.

Heat Ghee in a deep kadai or frying pan over medium-high heat until it is hot but not smoking.