Heat a pan and add chick pea flour or besan or kadalaimavu to it. Slightly roast it for 5 minutes, until the flour turns aromatic. Be careful not to burn it or brown it.
Remove from heat and sieve it into a bowl.
Heat up oil + ghee to a warm temperature
Next measure and add 1 cup of ghee + oil mix into the flour. Mix it with a whisk to a smooth pouring consistency, ensure there are no lumps.
Quickly clean the pan, and put it on the stove top again, add in the sugar and water and wait for the sugar to dissolve and begins to thicken on medium flame.
Once the sugar melts it will begin to turn into a syrup and gets all bubbly dab a little syrup on your finger ( be careful It will be hot) from the spatula.
Press it between your thumb and index finger. When you see sticky one string forming between your fingers, it is called one string consistency.
When the syrup reaches the one string consistency, quickly add in the flour -oil mixture into the syrup and mix it in as you pour it,
keep stirring on low to medium flame for about 5 minutes and you’ll see the mixture starts to thicken.
In about 5-7 minutes on medium flame, the color would have darkened a little bit and the mixture thicker and bubbly, and also you’ll see it starts rolling out of the pan making pretty swirls.
Continue to cook for a few more minutes and add the remaining 1/4 cup melted ghee and oil mixture little at a time. add the oil in 3-4 batches. Wait until al of the oil is absorbed before you add the next time
Once all the ghee is added, switch off the flame mix it well for few minutes until all the ghee is absorbed in it and you’ll see the bubbles settle and mixture comes rolling off without sticking to the pan.
Parallelly apply a tbsp ghee to the sides and bottom of the tin or glass container. Quickly transfer the mixture (while its hot)
Allow it to cool for 15-20 minutes and cut it into rectangles and serve 🙂
Store it in an air tight container for a week.