In a large pan, melt the ghee over medium-heat.
Mix in the chickpea flour until smooth.
Cook until golden brown and fragrant, stirring constantly.
In a separate pot, cook the water, sugar, and food colouring until it reaches a thread consistency.
Cool both mixtures for about 10 minutes.
Quickly mix the sugar syrup into the roux.
Pour into a greased 9x13 baking dish.
Allow to set for 4-6 hours before cutting.
Cut into 54 squares.
Enjoy!
Besan Barfi https://www.closethecooks.com/2020/09/28/besan-barfi-fudge-like-indian-sweet/ September 28, 2020