Sift 1 cup of chickpea flour (besan) twice and divide it into three portions. Grease a small baking pan with ghee.
Heat 1 cup of ghee and ½ cup of oil together in a pan over low to medium heat, and keep the fat hot.
In a heavy pan, boil 1¾ cups of sugar and ½ cup of water, stirring often, until a drop pulled between thumb and finger forms a single thread.
Over medium heat, with the syrup bubbling, stir in the chickpea flour one portion at a time until smooth and free of lumps.
Add a ladle of the hot fat, which should sizzle at once, and stir until absorbed. Repeat until the mixture is very thick, full of pores, and pulls away from the pan.
Pour it quickly into the baking pan and leave to set for 10-15 minutes. Invert onto a board and cut into 12 pieces.
