Ingredients:
o 1 glass besan (chick-pea) flour
o 2 glasses sugar
o 1.5 glass ghee/dalda
Method:
Pour enough water in sugar to melt it. Boil until the syrup is at the same consistency as laddu boondi paakam. Add besan flour. On medium heat, mix it without forming lumps.
Separately, heat up the ghee/dalda for sometime.
Add the hot ghee in small quantities to the 1st pan while stirring uniformly. Every time ghee is added, the mixture sizzles upwards until the ghee is absorbed. Add more ghee when the mixture starts sticking to the bottom. Repeat.
Mix until it takes on a smooth flowing consistency (like dosa/thick pancake batter) forming occasional holes. Pour the mixture into a plate. It sizzles for sometime until all the ghee is absorbed. Wait until it cools to a reasonable temperature before cutting it into small pieces (if you wait too long, you won't be able to cut it into beautiful symmetric pieces) Eat after the pieces cool down completely.
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