4 Tablespoon ghee
1 cup besan (chickpea flour)
2 cups water
1/3-1/2 cup sugar
1/4 teaspoon cardamom
Chopped cashews and or pistachios
a few strands of saffron (opt)
Preparation:
In the ghee toast the besan, nuts and cardamom until it turns a couple shades darker.
Meanwhile, bring the water to a boil with the sugar.
When the water is boiling and the besan hot, carefully pour in the boiling sugar water while stirring out the lumps. Stir until thickening enough to begin pulling away from the edges of the pan.
Pour the results into a greased pan or mold to cool and or cut into pieces.
Garnish with saffron strands if desired.
VARIATIONS:
For more crunch, toast the nuts ahead of time and set them aside to be added at the end.
Also the besan can be toasted first without ghee and then add the ghee (or butter) very close to the time when the boiling water will be added or even add the ghee to the water instead, when bringing it to a the boil.