With this recipe, chances of going wrong are very less(note that I didn't say nil) because it doesn't involve complicated steps like letting the sugar syrup reach a certain consistency or hours and hours of stirring to get a glossy sheen. On the face of it, the recipe is pretty simple - you mix all the ingredients together, and stir them. The only catch is that you need to know when to take it off the stove. It is all very easy to say when the mixture starts leaving the sides of the pan......but without practice, you won't know when the sides are just boiling and bubbling and when they start to sort of curl in to indicate that you can switch off the heat.
This is the first sweet that I have made for this Diwali and I can't help but gloat over the fact that I was able to slice it neatly into pieces and it just melts in the mouth.
What you need:
Besan/Gram flour - 1 cup
Ghee - 1 cup
Milk - 1 cup
Grated coconut - 1 cup
Sugar - 3 cups
Take all the ingredients in a large, thick bottomed kadai. Mix well.
Cook on medium heat. I have pictorially tried to show you the various stages that the mixture will pass through.
When the mixture starts thickening and leaving the sides of the pan, pour on to a greased plate.
When warm, score with a sharp knife into square or diamond shapes.
Once cool, cut into pieces and store in an airtight container.