2 tablespoons milk (optional- if you are using unrefined sugar add this to the sugar syrup while it is boiling and skim off the foam that appears on top- this will remove any impurities from the sugar)
Preparation
To make the dhrabo place the gram flour in a bowl and add 1 tablespoon melted ghee and 2 tablespoons milk. Rub the mixture in between your fingers until it resembles breadcrumbs (almost as if you were making crumble topping for a fruit crumble). Allow this to sit for 30 minutes.
Sieve the dhrabo mixture through a medium-holed colander (you can also use a ladoo sieve). Set aside.
In a pan, add the ingredients for the sugar syrup and simmer until it is of a one-string consistency (this is the soft-ball stage if you have a candy thermometer). Keep this hot but do not let it go past the soft ball stage.
In a wide karahi add one cup of ghee and the dhrabo mixture you have passed through a sieve. Cook this on a medium heat until it becomes a pinkish, almond colour. Keep stirring. Remove from the heat and allow this to cool until it is just warm. Add the cardamom powder, saffron, milk powder and mace powder.
Pour the hot syrup over the cooked besan mixture (please be very careful!) and stir until fully incorporated. Add some orange food colouring if you wish to do so.
Pour the mixture into a greased thali or wide dish with sides. Sprinkle with chopped almonds and chopped pistachios.
Allow this to set for 4-5 hours at room temperature. Cut into pieces and devour.
