Desserts | Kala's Kitchen

Using ghee, grease a 10 inch round or square deep tray.
In a large bowl, mix chana flour, milk and 2 tbsp of ghee. Rub between hands to form granules.
Place in a large hole sieve and sift to get evenly formed granules.
Melt ¾ portion of the ghee in a thick bottom saucepan, add the granules and sauté on low heat stirring continuously.
The mixture will become frothy and lightweight and will begin to change color and give a nice aroma.
When it starts to turn reddish, immediately remove from the heat and empty into a wide dish.
In the same saucepan add 2 tbsp ghee and sauté urad flour, until reddish.
Remove from the heat and add to the cooked chana flour.
Melt 1 tsp ghee sauté gundar powder just until frothy, add to the cooked flours.
Mix thoroughly. When slightly cool, add the remaining ingredients except sugar, mix well.
Let cool until lukewarm, add sugar and mix vigorously.
Empty into the greased tray, tap the tray a few times to even out the dough.
Sprinkle the garnish evenly and gently press with a spatula.
Let cool completely until hard, cut into squares.
Gently glide and lift the pieces and store.