Besan (Gram flour) : 1/2 cup
Ghee : 1 cup
Oil : 1/4 cup
Sugar : 1 & 1/2 cup
Sugar for sprinkling : 1 tblsp
METHOD:
Sift the flour to get rid of the lumps.
Place sugar in a heavy bottomed pan, with water enough to immerse it. Say 1 cup of water.
Boil until 1 string consistency. Keep the flame in medium when the syrup is nearing its stage. Swipe the back of the ladle you use in the syrup for checking. (This is important)
Add the flour slowly stirring continuously, Mix until smooth. The flame should always be on medium heat.
Mix and keep oil and ghee ready. Start adding ghee slowly and add continuously like 2-3 tbsp at a time. Keep stirring until the ghee mixes and then add the next batch of ghee and repeat until you finish the ghee.
At one stage, the the color changes to pale and frothy here and there, so be alert at this time and lastly the whole mixture gets froth, Also there will be a pleasant smell of besan with ghee.
Pour it to the greased aluminium foil tray and level it with a spatula. Wait until its slightly warm, and cut into desired shape. Let it cool down completely before transferring to the container.
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