Mix flour with 1/2 cup ghee and mix between the fingers till it forms a breadcrumb-like mixture. Add water to make a stiff dough. Cover and leave for 30 minutes. In a pan, add 1 1/2 cup water to sugar and simmer till the syrup is two-thread consistency. Add cardamom powder and reserve.

Make small balls of the dough and fry batches in hot ghee without burning them till golden and flaky like biscuits.

Dip each saath in sugar syrup and leave on a plate to dry. Cover with pistachio pieces. Cool and store in an airtight container.