Tuesday, May 17, 2011
Ghee - 1 cup
Sugar - 1 cup
Water - 1 cup
Cardamom Powder - 1/4 tsp
Sieve the besan to make it light and airy. Keep aside.
Mix the sugar and water in a large pan.and bring it to boil. Reduce the heat and continue to cook till the syrup reaches one thread consistency.
Using the left hand, slowly add the besan little by little to the syrup and with the right hand, continuously mix the syrup with a wooden spoon or an egg beater.
Once all the besan is added, start adding the ghee, a tablespoon at a time, while continuously mixing the syrup. Continue this process till all the ghee is added. Cook the mixture till it begins to brown slightly, leaves the edges of the pan, starts releasing ghee and becomes porous.
Immediately trasfer the mixture to a glass plate. Cool and cut into desired shape. Store in an airtight container.