Grease well a round dish or thali.
Heat 2 tablespoons of the ghee in a large skillet and toast the besan until golden and fragrant. Pass through a sieve, to make sure there are no lumps.
Add cardamom powder and mix.
In a small saucepan, melt the rest of the ghee and keep simmering on a low flame.
In a saucepan, melt the sugar and water until you have a thin syrup with one string consistency when pulled between your thumb and forefinger.
Reduce heat to low and add half of the toasted besan and 1/4 cup of the ghee. Cook, stirring constantly until ghee has been absorbed and there are no lumps. It will be the consistency of peanut butter.
Now add the rest of the besan and another 1/4 cup of ghee. Cook, stirring constantly, until ghee has been absorbed.
Repeat until all the ghee has been used and the mixture starts to leave the side of the pan.
Transfer to greased dish and spread in an even layer.Let cool for 5 minutes and then slice. Let cool completely.
Remove from dish and serve.