Heat a thick bottom pan and add Ghee/Clarified butter and Canola oil and keep it in low flame in one stove.

In another stove heat pan or kadai add besan /chick pea flour and 2 tablespoon of Ghee +oil mixture and roast it for 2-3 minutes or until the raw smell goes away and flour begins to change the color and starts to have an aroma. Switch off the flame and cool it for 5 minutes and sift the roasted flour to remove any lumps.

Grease a 9 inch cake pan or thick plate with 2 tablespoon of ghee and kept aside.

Heat thick bottomed pan and add sugar and water and let it boil with continue stirring, until it reaches 1 thread consistency or 220F. here

Once it attains one thread consistency, slowly add the chickpea flour into the bubbling sugar syrup with continuous stirring (put flour with left hand and stir the sugar mixture with right hand, if you have extra person for help you don’t need to use two hand) so that no lumps are formed.

Then add hot ghee +oil mixture (one ladle at a time) to the flour + sugar mixture with continuous stirring and cook till the entire mixture becomes frothy. When the mixture starts getting thicker and leaves the sides of pan, take and pour it into greased cake pan or thali.

Leave it for 3 minutes, and while still warm cut it into desired shapes using a buttered knife so that it won’t stick to the knife.

Once completely cooled keep it in air tight container. You can keep in room temperature for 10 days.