Sift the flour to get rid of the lumps. Keep a tray, greased ready.
Place sugar in a heavy bottomed pan, with water enough to immerse it.
Say 1 cup of water. –
Boil until 1 string consistency. That is, if you check between your fingers, a string will form. Keep the flame in medium when the syrup is nearing its stage. Swipe the back of the ladle u use in the syrup for checking.
Add the flour slowly stirring continuously. Mix until smooth. The flame should always be medium.
Mix and keep oil and ghee ready. Start adding ghee slowly and add continuously like 2-3 tblsp at a time. Keep stirring until the ghee mixes and then add the next batch of ghee and repeat until you finish the ghee.
At one stage, the the colour changes to pale and frothy here and there, so be alert at this time and lastly the whole mixture starts frothy, Also there will be a pleasant cooked besan smell along with ghee smell. Add 2 tsp of sugar granules and mix quickly (optional).
Pour it to the greased tray and level it with a spatula. Sprinkle sugar if desired. Wait until warm and cut into desired shape. Let it cool down completely before transferring to the container.