PREPARATION

1. Add 220 milliliters oil and 240 milliliters ghee to a pan and heat it on medium heat. Ensure that the oil ghee mixture is hot by the time we add to the gram flour. 
2. Heat 120 milliliters water in a heavy skillet, add 360 grams sugar and bring it to a boil. 
3. Heat on medium heat and keep stirring until the sugar is dissolved. Then let the sugar syrup continue to boil until it reaches 1 string consistency, by stirring occasionally. 
4. Once the sugar syrup reaches the consistency, reduce the heat to low. Add 120 grams gram flour to the syrup, little by little and keep stirring nicely until the gram flour mixes well with the sugar syrup without any lumps. 
5. Now, add oil and ghee mixture to gram flour mixture. The gram flour mixture would immediately turn frothy. Keep stirring continuously until all the oil and ghee is absorbed by the gram flour mixture. Now, repeat the step of adding oil and ghee mixture again and keep doing so until the gram flour mixture reaches the desired consistency. The consistency is a golden color mixture which is slightly frothy and does not absorb anymore oil.
6. Once the consistency is reached, immediately transfer the mixture to the greased pan. Cover overnight at room temperature.
7. Cut it into desired shape.
8. Serve.