What I used:
Besan : 1 cup
Sugar : 1 3/4 cup
Ghee : 1 3/4 cup
Water : 1 cup
How I did:
- Sieve the besan to remove lumps and roast it in a nonstick pan until you smell the aroma of besan being roasted.
- Take a thick and a little bottomed vessel or kadai, add sugar and water into it. Bring to boil until sugar dissolves and continue boiling till it reaches a thread like consistency. To test it, take a little of the syrup with a spoon, pinch a drop of syrup with your index finger and thumb (be careful it will be too hot) and open up the fingers (not very wide, just a centimeter). If the syrup forms a thread like shape between your fingers the sugar syrup is ready.
- Meanwhile, melt ghee completely in a vessel on another stove, switch off and let stay on the stove.
- When the syrup is ready, add 2 tbsps of besan in a sprinkling manner while mixing with a spatula. When the besan is completely dissolved and starts foaming, add 4 tbsps of ghee. Mix thoroughly until the ghee is combined.
- Keep on stirring and repeat the above step until you finish off all the besan and ghee.
- Cook stirring till the mixture separates the vessel.
- Pour in a greased plate and let settle for 5 to 10 minutes.
- Cut into desired shapes at this stage and let cool completely before breaking into your cut shapes.
- Serve or store in an air tight container.