Ingredients
The measure here yields 12 pieces
Bengal gram dal flour (besan) - 1/2 cup
Sugar - 1 1/4 cups
Ghee (clarified butter) - 1 cup
water - 3/4 cups
Preparation
Sift the flour. Grease a plate /tray with some ghee and keep aside. In a heavy bottomed kadhai or pan, add water and sugar, mix well and heat. Make sure that the sugar dissolves completely before the syrup starts boiling. Let is boil for a while till when a little syrup when pressed between your fingers and pulled apart, will come as strings. Lower the heat at this point. Meanwhile heat the ghee and keep it hot.
In the sugar syrup add some of the flour, on high heat and mix well making sure there are no lumps. Add a little of the ghee as well. Keep mixing with one hand all this while. Add hte flour and ghee alternately, continue doing so till all the ghee and flour is used up. Do not let the mixture to stick to the bottom or else it will burn. Give one more quick stir nad immediately pour it into the greased plate. Shake the plate the let is spread. While still hot, run a knife through it to make square shapes. If allowed to cool completely, it would harden nad crumble when cut.
