Back to 12 servings 1 cup besan (gram flour), fine, sieved twice 1 cup sugar, white granulated 0.5 cup water 1 cup ghee, pure, plus extra for greasing 0.5 cup oil, peanut oil preferred; optional for the traditional porous texture
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1 Step 1: Grease a tray or 7-inch pan with a little ghee and set it aside. Sieve the besan twice.2 Step 2: Dry roast the besan in a heavy pan over low heat for about 5 minutes, stirring constantly, until it smells nutty and the raw smell is gone but the color does not change. Cool, then set aside.3 Step 3: Melt the ghee if solid and stir about 3/4 cup of it into the roasted besan until smooth and lump-free. Set aside.4 Step 4: Heat the remaining ghee and the oil together in a separate pan on low heat so they stay hot, but do not smoke.5 Step 5: Combine the sugar and water in a heavy-bottomed kadai over medium heat, stirring until dissolved, then boil until it reaches one-string consistency: a drop pinched between thumb and finger forms a single string when pulled apart.6 Step 6: Lower the heat to low-medium. Add the besan-ghee mixture to the syrup and stir vigorously until smooth with no lumps.7 Step 7: Add a ladleful of the hot ghee-oil and stir until fully absorbed. Repeat in several additions, stirring continuously, until the mixture turns thick, frothy and porous and begins to pull away from the sides of the pan.8 Step 8: Quickly pour the mixture into the greased tray and spread it evenly with a greased spoon. Let it cool for 5 minutes.9 Step 9: Mark the pieces with a sharp knife while still warm, then leave undisturbed for about 30 minutes until fully set. Separate the pieces once firm.getsaucepan.com/r/97da94a5-eaf3-5102-a109-0fbf91acbbd3
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