Steps
- Sift 1 cup of chickpea flour (besan) twice and divide it into three portions. Grease a small baking pan with ghee.
- Heat 1 cup of ghee and ½ cup of oil together in a pan over low to medium heat, and keep the fat hot.
- In a heavy pan, boil 1¾ cups of sugar and ½ cup of water, stirring often, until a drop pulled between thumb and finger forms a single thread.
- Over medium heat, with the syrup bubbling, stir in the chickpea flour one portion at a time until smooth and free of lumps.
- Add a ladle of the hot fat, which should sizzle at once, and stir until absorbed. Repeat until the mixture is very thick, full of pores, and pulls away from the pan.
- Pour it quickly into the baking pan and leave to set for 10-15 minutes. Invert onto a board and cut into 12 pieces.