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1. Besan/ Chickpea flour/ Kadala mavu - 1/2 cup
2. Ghee - 1 cup
3. Oil - 1/4 cup
4. Sugar - 1 & 1/2 cup
5. Sugar for sprinkling - 1 tblsp
Place sugar in a heavy bottomed pan, with water enough to immerse it. (NOT TOO MUCH WATER)
Boil the syrup until it get to the finger thread consistency.
Mean while grease a pan or mould with ghee for serving. Otherwise you won’t get time to do so at the end. If you keep this for the last time you will over burn the dish.
Add basen flour little by little to the sugar syrup. It might have lumps, soon it will get ok. Stir it well. Add hot ghee and oil to the mixture. And cook until the edges get ride off the pan. When it thickens like loose dough. Transfer it to the serving dish that already prepared earlier than you expect. All these things will happen really fast so be quick.
Layer it as you wish and make some proposed cuttings after it cools down a little bit.
Recommendation: 1. Cook under low or medium heat to avoid burning.
2. Do not add too much water to the suger.
3. Stir well while cooking

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